Topping
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1 (12 oz) jar caramel sauce (or more for extra drizzle)
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Optional: ½ cup chopped pecans or walnuts
Instructions
Step 1: Prepare the pan & first graham layer
Lightly grease a 9×13‑inch baking dish. Lay one full layer of cinnamon‑graham cracker sheets across the bottom (break as needed to fill).
Step 2: Build layers: pudding, apple filling, grahams
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In a large bowl, whisk the vanilla pudding mix with the cold milk until it begins to set (≈2 minutes). Fold in the whipped topping until smooth and combined.
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Spread half of that pudding mixture evenly over the graham cracker base.
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Spread half of the apple pie filling evenly over the pudding layer. Sprinkle with cinnamon and nutmeg if using.
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Add another full layer of graham crackers on top of the apples.
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Spread the remaining pudding mixture over that layer, then the remaining apple pie filling.
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Optionally add another graham cracker layer if space allows, but ensure the top layer is sturdy.
Step 3: Caramel topping & chill
Drizzle the caramel sauce evenly over the top layer. Sprinkle chopped pecans or walnuts if using. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, ideally overnight, so the grahams soften and layers meld. Slice into squares and serve chilled.
Tips for Success
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Use apple pie filling for ease and consistent texture, but chopping fresh apples adds a nice crunch.
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Don’t skip the chill time—graham crackers need those hours to soften.
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For cleaner slices, run a sharp knife under hot water between cuts and wipe dry.
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Drizzle extra caramel just before serving for an irresistible finish.
Variations
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Nutty twist: add chopped pecans or walnuts between layers or on top.
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Pear variation: replace apples with diced pears for a twist.
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Salted caramel: use salted caramel sauce for added depth and contrast.
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Mini version: make in individual ramekins for personal portions.
Ingredient Substitutions
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Use regular graham crackers + a sprinkle of cinnamon sugar if cinnamon‑grahams aren’t available.
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Swap whipped topping with freshly whipped cream (heavy cream + powdered sugar) for lighter texture.
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Use gluten‑free grahams if needed for dietary restrictions.
Storage & Serving Suggestions
Store leftover cake covered in the fridge for up to 3‑4 days. Because of the fresh apple filling, eating sooner is best for texture. Serve with a dollop of whipped cream, a scoop of vanilla ice cream or an extra caramel drizzle. A warm cup of coffee or chai tea pairs beautifully with the sweet caramel‑apple flavours.
What to Serve With This Cake
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Vanilla ice cream or salted caramel ice cream
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Whipped cream and a sprinkle of cinnamon
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Hot apple cider or spiced tea
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Fresh apple slices to echo the cake’s flavours
Nutrition Facts
Approximate per serving (1 piece, when cut into 12): ~380–420 calories, ~18 g fat, ~55 g carbohydrates, ~3–4 g protein. (Will vary depending on brands & portion size.)
FAQs
Q: Can this be baked instead of chilled?
A: This recipe is designed as a no‑bake dessert. Baking would change the texture significantly and isn’t recommended.
Q: Can I freeze it?
A: Freezing is not ideal—when thawed, the apple filling and graham layers may become soggy. Better to keep chilled and consume within a few days.
Q: Can I make this ahead for a party?
A: Absolutely! In fact, it’s better if made the night before so flavours meld and layers set well.
Related Recipes
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Classic Chocolate Éclair Cake
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Salted Caramel Apple Pie Bars
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No‑Bake Pumpkin Cheesecake Icebox Cake
Conclusion
This caramel apple éclair cake is a perfect blend of sweet apples, creamy filling and caramel drizzle all layered between soft graham crackers. It’s simple, indulgent and ideal for fall gatherings, potlucks or cozy dessert nights. Give it a try—and you’ll likely make it time and time again. Enjoy!
