Caramel Apple Eclair Cake (Print Version)
# Ingredients:
→ For the apples
01 -
5 pounds Granny Smith apples, peeled, cored and cut into 1-inch pieces
02 -
1 cup white sugar
03 -
1 tablespoon cinnamon
04 -
1-2 tablespoons all-purpose flour (if needed)
→ For the filling
05 -
2 boxes (3.4 ounces each) vanilla instant pudding
06 -
3 1/2 cups whole milk
07 -
1/2 cup sour cream
08 -
8 ounces whipped topping, thawed
→ For the layers
09 -
21 whole cinnamon graham crackers
10 -
16 ounces caramel apple dip
# Instructions:
01 -
In a large saucepan, combine the diced apples, sugar and cinnamon over medium-low heat. Cook and stir until the apples are tender. If the apples release excessive juice, sprinkle two tablespoons of flour over the mixture and stir until thickened.
02 -
Remove from heat and allow the apples to cool completely to room temperature before proceeding.
03 -
In a large bowl, whisk together the pudding and milk until combined. Fold in the sour cream and whipped topping until smooth.
04 -
Line the bottom of a 9×13 baking pan with 7 cinnamon graham crackers. Spread half of the cooled apple mixture evenly over the crackers.
05 -
Spoon half of the pudding mixture over the apples, spreading in an even layer.
06 -
Add another layer of graham crackers on top of the pudding. Spread the remaining apple mixture over the crackers.
07 -
Spoon the remaining pudding mixture over the apples and spread evenly. Place the final layer of graham crackers on top.
08 -
Heat the caramel dip in the microwave for 30 seconds. Stir with a knife, then heat for another 20-30 seconds until softened but not completely melted. Spread the softened caramel evenly over the top layer of graham crackers.
09 -
Refrigerate for at least 8 hours or overnight to allow the layers to set and flavors to meld.
# Notes:
01 -
Plan ahead as the apple mixture needs to cool completely before assembling the dessert.
02 -
The caramel should be softened just enough to spread easily, not completely melted.