Caramel Apple Éclair Cake

Recipe View Prepare the apples: In a large saucepan, combine the chopped apples, cinnamon, and granulated sugar. (5 minutes)

Recipe View Cook the apple mixture: Set the saucepan over medium heat and cook, stirring occasionally, until the apples are tender and slightly softened, about 15-20 minutes. If the mixture becomes too liquidy, gradually stir in a small amount of flour (1 teaspoon at a time) until it thickens slightly. Remove from heat and allow to cool completely to room temperature. (25 minutes)

Recipe View Prepare the pudding: In a large bowl, whisk together the instant French vanilla pudding mix and milk until smooth. Stir in the sour cream, then gently fold in the thawed whipped topping until well combined. (5 minutes)

Recipe View Assemble the cake: Line the bottom of a 9x13-inch baking dish with a single layer of cinnamon graham crackers, breaking them as needed to fit snugly. (5 minutes)

Recipe View Layer the ingredients: Use a slotted spoon to spread a thin, even layer of the cooled apple mixture over the graham crackers. Top with a generous layer of the pudding mixture, about 1/3 of the total amount. Repeat these layers – graham crackers, apple mixture, pudding – until you have 3 layers of apples and pudding, and 4 layers of graham crackers, ending with a graham cracker layer. (20 minutes)

Recipe View Add caramel topping: Warm the caramel apple dip in the microwave in 15-second intervals until it is easily pourable. Pour the warmed caramel evenly over the top layer of graham crackers, ensuring it covers the entire surface. (5 minutes)

Recipe View Chill and set: Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the cake to set and the flavors to meld together. (8 hours)

Recipe View Serve: Before serving, slice the cake into squares and garnish with additional cinnamon or a drizzle of caramel, if desired. Enjoy! (5 minutes)