A luscious, layered dessert inspired by the classic éclair cake—made with graham crackers, creamy pudding, spiced apples, and drizzled with caramel. No oven required, just chill and serve! Perfect for fall gatherings, holidays, or when you want a show-stopping dessert without the fuss.
Explanation
Éclair cakes are traditionally made by layering graham crackers with pudding and whipped topping, then chilling until the crackers soften into a cake-like texture. This version adds caramel and apples for a seasonal twist. The apples bring freshness and crunch, while caramel adds rich sweetness. The no-bake method makes it easy, quick, and beginner-friendly.
Prep Time: 20 minutes Chill Time: 4 hours (or overnight) Total Time: 4 hours 20 minutes Servings: 12
Ingredients
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups cold milk
- 1 (8 oz) tub whipped topping (like Cool Whip)
- 1 box graham crackers
- 2 cups diced apples (peeled, crisp varieties like Granny Smith or Honeycrisp)
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg (optional)
- 1 cup caramel sauce (store-bought or homemade)
Products for Using in Recipe
- Instant pudding mix makes the filling quick and foolproof.
- Crisp apples add texture and balance sweetness.
- Graham crackers soften into cake-like layers.
- Caramel sauce ties everything together with indulgent flavor.
Instructions
- In a large bowl, whisk pudding mix and cold milk until thickened.
- Fold in whipped topping until smooth and creamy.
- Toss diced apples with cinnamon (and nutmeg if using).
- In a 9×13-inch dish, layer graham crackers to cover the bottom.
- Spread half the pudding mixture over crackers.
- Sprinkle half the spiced apples over pudding.
- Drizzle with caramel sauce.
- Repeat layers: crackers, pudding, apples, caramel.
- Finish with a final layer of crackers topped with caramel drizzle.
- Cover and refrigerate at least 4 hours (overnight is best) until crackers soften.
- Slice and serve chilled.