Caramel Apple Eclair Cake You Have To Try

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Caramel Apple Eclair Cake

"This scrumptious no-bake dessert combines apples, vanilla pudding and cinnamon graham crackers topped off with a caramel icing. It's nice to refrigerate it for 24 hours to let the dessert have time to shape a cake-like consistency."

Ingredients :

five pounds Golden Delicious apples - peeled, cored and chopped
1 teaspoon floor cinnamon
1 cup white sugar
1 teaspoon all-motive flour, or as wished (elective)
2 (three.5 ounce) packages immediate French vanilla pudding
3 cups milk
1 cup bitter cream
1 (8 ounce) field frozen whipped topping, thawed
1 (14.Four ounce) field cinnamon graham crackers
1 (18 ounce) box caramel apple dip
1 tablespoon all-reason flour (optionally available)

Instructions :

Prep : 30M	Cook : 24M	Ready in : 9H30M

Combine the apples, cinnamon and sugar in a saucepan and set over medium warmth. Cook, stirring sometimes, until the apples are smooth. If the aggregate finally ends up with lots of liquid, blend in a little bit of flour, and simmer till thickened. Remove from the warmth and allow to cool to room temperature.
In a large bowl, whisk together the instant pudding and milk until clean. Stir in the sour cream and fold inside the whipped topping.
To collect the cake, line the lowest of a 9x13 inch baking dish with a unmarried layer of cinnamon graham crackers. Use a slotted spoon to make a skinny layer of the apple combination. Top with a generous layer of the pudding, about 1/three. Repeat layers till you have got three layers of apples and pudding and four layers of crackers.
Warm the caramel apple dip within the microwave oven until it could be without difficulty poured. Pour this over the pinnacle layer of graham crackers. Refrigerate for as a minimum in a single day, however up to 24 hours earlier than serving.

Notes :

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