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Homemade Caramel Apple Eclair Cake with a graham cracker crust, creamy filling, caramelized apples, and whipped cream topped with cinnamon, served on a beige plate with a blurred red apple in the background.

Caramel Apple Eclair Cake

A simple, no-bake caramel apple eclair cake that combines graham crackers, vanilla pudding, cinnamon apples, and caramel sauce into a decadent dessert. Oliver (or any helper) can easily assist with the simple steps.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Caramel Apple Eclair Cake, Caramel apple icebox cake, Caramel Apple jam delight, Caramel apple Torte, Cold apple desserts no bake, No bake caramel apple dessert, No Bake caramel apple pie, Princess pinky girl caramel apple eclair cake
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 20
Calories: 260kcal
Cost: $11

Equipment

  • 1 9x13 inch pan (For layering the ingredients)
  • 1 Large mixing bowl (For mixing pudding)
  • 1 Sharp knife (For dicing apples)
  • 1 Cutting board (For cutting apples)
  • 1 Rubber spatula (For spreading pudding mixture)
  • 1 Whisk (For mixing pudding)

Ingredients

  • 2 boxes (14.4 oz) Graham crackers - Regular or cinnamon-flavored
  • 2 boxes (3.4 oz) Instant vanilla pudding - Or French vanilla
  • 4 cups Cold milk - Use whole or 2% milk
  • 1 container (8 oz) Cool Whip, thawed - Can substitute with homemade whipped cream
  • 3 large Apples (Granny Smith or Honeycrisp) - Peel and dice
  • 1 jar (12 oz) Caramel sauce - Or dulce de leche
  • 2 teaspoons Ground cinnamon - For coating apples
  • 1 tablespoon Lemon juice - To prevent apple browning
  • Optional Chopped pecans - For extra crunch (optional)
  • Optional Extra caramel sauce - For drizzling (optional)
  • Optional Whipped cream - For serving (optional)

Instructions

  • Peel and dice apples into small chunks (about ½ inch). Toss apple pieces with lemon juice to stop browning. Mix in cinnamon until apples are coated evenly. Drizzle ¼ cup caramel sauce over apples and stir to combine.
  • Whisk both boxes of pudding mix with cold milk for 2 minutes. Let sit for 5 minutes until thick and set up. Gently fold in Cool Whip until combined completely (don’t overmix).
  • Cover bottom of 9x13 pan with a single layer of graham crackers. Spread half of the pudding mixture over crackers evenly. Scatter half of the cinnamon apples across the pudding layer. Repeat: layer of graham crackers, remaining pudding, remaining apples.
  • Top with final layer of graham crackers to seal it. Drizzle remaining caramel sauce over the top in a zigzag pattern. Cover pan tightly with plastic wrap, ensuring it touches the surface. Refrigerate for at least 4 hours or overnight for best texture.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1slice | Calories: 260kcal | Carbohydrates: 40g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 130mg | Fiber: 2g | Sugar: 30g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg