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No Bake Caramel Apple Eclair Cake

No bake caramel apple eclair cake layers graham crackers with cinnamon vanilla pudding filling and apple pie filling. After chilling until the crackers soften, it’s finished with a warm drizzle of caramel sauce.
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Prep Time 20 minutes
Cook Time 1 minute
Chilling 8 hours
Total Time 8 hours 21 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 2 package (3.4 oz) instant vanilla pudding mix
  • 3 cup whole milk cold
  • 1 tsp ground cinnamon
  • 1 container (8 oz) whipped topping frozen, thawed
For the layers
  • 36 graham crackers full sheets, divided
  • 2 can (21 oz) apple pie filling
For the topping
  • 0.5 cup caramel sauce

Equipment

  • 1 9x13-inch dish

Method
 

Make the filling
  1. In a large bowl, whisk the pudding mix, cold milk, and cinnamon for 2 minutes, until thickened.
  2. Fold in the whipped topping until no streaks remain.
Assemble and chill
  1. Arrange 12 graham cracker sheets in a single layer in a 9x13-inch dish, breaking sheets as needed to fit.
  2. Spread half the filling over the graham crackers.
  3. Spoon one can of apple pie filling evenly over the top.
  4. Add 12 more graham cracker sheets.
  5. Spread the remaining filling over the graham crackers.
  6. Spoon the second can of apple pie filling evenly over the top.
  7. Finish with the remaining 12 graham cracker sheets.
  8. Cover and refrigerate for at least 8 hours, or overnight, until the graham crackers have softened.
Finish and serve
  1. Just before serving, microwave the caramel sauce in a microwave-safe bowl for 10 to 15 seconds, until pourable.
  2. Drizzle the caramel sauce over the cake.

Notes

For the cleanest slices, chill until the graham crackers have softened, at least 8 hours. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the filling may change texture. For a gluten-free option, use gluten-free graham crackers.