Can I Use Homemade Apple Pie Filling?

Yes. Homemade apple pie filling works well in No-Bake Caramel Apple Eclair Cake as long as it is completely cooled before assembly. Cook the apples until tender but not mushy, and make sure the sauce is thick enough that it will not make the graham crackers overly wet. Cut the cooked apples into small pieces so they spread evenly throughout the dessert. Using warm apple filling can soften the whipped pudding mixture and prevent the layers from setting properly, so refrigeration before assembly is important.

Can I Make No-Bake Caramel Apple Eclair Cake Without French Vanilla Pudding?

Yes. Regular vanilla instant pudding is an easy substitute for French vanilla pudding. The flavor will be slightly lighter, but the finished dessert will still have a creamy texture that pairs well with cinnamon apples and caramel. Cheesecake-flavored instant pudding is another delicious option if you prefer a richer filling. Whatever variety you choose, use instant pudding rather than cook-and-serve pudding because instant pudding is designed to thicken quickly with cold milk.

How Do I Keep the Eclair Cake From Becoming Too Soggy?

The graham crackers in No-Bake Caramel Apple Eclair Cake are supposed to soften, but they should still help define the individual layers. To prevent an excessively soggy dessert, avoid adding extra liquid from the apple pie filling and use thick caramel rather than a watery caramel sauce. Chill the dessert for the recommended amount of time and serve it within a couple of days. Leaving the cake refrigerated for too long will cause the graham crackers to absorb more moisture and become increasingly soft.

Easy No-Bake Caramel Apple Eclair Cake

Name: No-Bake Caramel Apple Eclair Cake
Prep time: 15 min
Total time: PT-497783H38M40S
Cuisine: American
Ingredients: 6.8 ounces (2 3.4-ounce boxes) instant French vanilla pudding mix; 3 1/2 cups very cold whole milk; 8 ounces frozen whipped topping, thawed; 21 ounces canned apple pie filling; 1 teaspoon ground cinnamon; 30 whole graham cracker sheets; 13.5 ounces caramel apple dip

Description

No-Bake Caramel Apple Eclair Cake is an easy make-ahead fall dessert made with layers of graham crackers, cinnamon apple pie filling, creamy French vanilla pudding, whipped topping, and thick caramel apple dip. After chilling, the graham crackers soften into a tender, cake-like texture while the apple, vanilla, cinnamon, and caramel flavors blend together.

Ingredients

Scale

6.8 ounces (2 3.4-ounce boxes) instant French vanilla pudding mix
3 1/2 cups very cold whole milk
8 ounces frozen whipped topping, thawed
21 ounces canned apple pie filling
1 teaspoon ground cinnamon
30 whole graham cracker sheets
13.5 ounces caramel apple dip

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Instructions

Whisk the instant French vanilla pudding mix and very cold whole milk together in a large bowl for 1-2 minutes, or until smooth and beginning to thicken. Let the pudding rest for 3 minutes.
Fold the thawed whipped topping into the pudding mixture until completely combined and no white streaks remain. Set aside.
Transfer the apple pie filling to a bowl. Cut any large apple pieces into approximately 1/2-inch chunks, then stir in the ground cinnamon until evenly combined.
Arrange 10 whole graham cracker sheets in a single layer in the bottom of a straight-sided 9×13-inch baking pan. Break some crackers as needed to fit the pan.
Spread half of the cinnamon apple pie filling evenly over the graham crackers.
Spoon half of the pudding mixture over the apple layer and spread it evenly.
Add another layer of 10 graham cracker sheets, followed by the remaining apple filling and the remaining pudding mixture. Finish with the final 10 graham cracker sheets.
Microwave the caramel apple dip for 30-45 seconds, or just until loose enough to spread. Pour it over the final graham cracker layer and spread evenly with an offset spatula.
Cover and refrigerate for at least 6-8 hours, preferably overnight, so the graham crackers soften and the layers set. Serve cold.

Notes

Use thick caramel apple dip rather than thin caramel sauce so the topping stays in place instead of soaking into the graham crackers.
Chill the cake for at least 6-8 hours. Overnight chilling provides an even softer, more cake-like texture.
Cut large apple pieces into roughly 1/2-inch chunks for more even layers and cleaner slices.
If the canned apple filling contains too much liquid sauce, use more apple pieces and leave excess sauce behind.
Use a straight-sided 9×13-inch pan to create neat layers and cleaner servings.
For clean slices, run a sharp knife under hot water, wipe it dry, and repeat before each cut.
Store covered in the refrigerator for up to 2 days and serve cold.
Freezing is not recommended because it has not been tested and may affect the texture of the pudding and graham cracker layers.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 399 kcal
Sugar: 52 g
Sodium: 505 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 2.3 g
Trans Fat: 0 g
Carbohydrates: 81 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 12 mg