Can I use a different type of apple?

Absolutely! While Granny Smith apples provide a lovely tartness that balances the caramel’s sweetness, any apple suited for baking, like Honeycrisp or Fuji, works well. Just aim for something that holds its shape and doesn’t turn mushy.

Can you make this dessert gluten-free?

Yes, you can. Swap the cinnamon graham crackers for a gluten-free variety and double-check that your pudding mix and caramel dip are gluten-free as well.

Do I have to use Cool Whip, or can I swap in homemade whipped cream?

You certainly can use homemade whipped cream—just make sure it’s whipped to stiff peaks so your filling sets up nicely. Keep in mind that homemade whipped cream can deflate over time, so the texture may be a little softer if you’re making this cake in advance.

Can I assemble this more quickly by not cooking the apples?

Cooking the apples truly brings out their flavor and creates the ideal pie-like texture, so it’s worth the extra step. If you’re in a huge rush, using canned apple pie filling could work as a shortcut, but expect a sweeter, softer filling and a slightly different flavor profile.

Caramel Apple Eclair Cake Recipe

Description

Caramel Apple Eclair Cake is a decadent, no-bake dessert featuring layers of tender cinnamon-spiced apples, creamy vanilla pudding, fluffy Cool Whip, and cinnamon graham crackers. Finished with a luscious caramel apple dip topping, this fall-inspired treat is perfect for holidays, potlucks, or whenever you need a show-stopping yet easy dessert.

Ingredients

Units Scale

For the Apples:

5 pounds Granny Smith apples, peeled, cored, sliced, and chopped into 1” pieces
1 cup white sugar
1 tablespoon cinnamon
1–2 tablespoons all-purpose flour, if needed

For the Filling:

2 small boxes vanilla instant pudding (3.4 ounces each)
3 1/2 cups whole milk
1/2 cup sour cream
8 ounces Cool Whip, thawed

For the Layers:

21 whole cinnamon graham crackers
16 ounces caramel apple dip

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Instructions

Cook the Apples: In a large saucepan over medium-low heat, combine the diced apples, sugar, and cinnamon. Cook and stir until the apples are tender. If there is excess juice, sprinkle 1–2 tablespoons of flour over the apples and stir to thicken. Continue to cook until thickened, then remove from the heat and let cool to room temperature.
Prepare the Filling: In a large bowl, whisk the vanilla pudding mixes with the whole milk until smooth and slightly thickened. Fold in the sour cream and Cool Whip until fully combined and creamy.
Assemble the First Layers: Line the bottom of a 9×13-inch baking pan with 7 cinnamon graham crackers. Spread half the cooked apple mixture evenly over the crackers. Spoon and gently spread half of the pudding filling over the apples.
Repeat Layers: Add a second layer of 7 graham crackers on top of the pudding, then gently spread the remaining apples. Spoon and spread the remaining pudding mixture over the apples, then top with the final 7 graham crackers.
Add Caramel Topping: Soften the caramel dip by heating it in the microwave for 30 seconds, stirring, then heating for an additional 20–30 seconds until smooth and spreadable but not runny. Evenly spread the caramel mixture over the top graham cracker layer using a spatula or knife.
Chill and Serve: Cover and refrigerate the cake for at least 8 hours, or overnight, to allow the layers to set and flavors to meld. Slice and serve chilled.

Notes

Allow the cooked apples to cool completely before assembling to prevent melting the filling layers.
Refrigerate for at least 8 hours or overnight for the best texture and easy slicing.
The recipe is easily customizable: try different pudding flavors or add nuts for crunch.
Nutritional values are approximate and will vary with ingredient brands; use your own nutrition calculator for precision.

Nutrition

Serving Size: 1 slice
Calories: 326
Sugar: 33g
Sodium: 293mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg