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A wooden spatula holds a slice of caramel apple eclair cake with pecans above a dish of the same dessert.
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Caramel Apple Eclair Cake

Fresh apples, caramel, cheesecake pudding, and graham crackers make this no-bake Caramel Apple Eclair Cake an irresistible fall dessert!
Prep Time30 minutes
Refrigeration6 hours
Total Time6 hours 30 minutes
Course: Desserts
Cuisine: American
Servings: 12 servings
Calories: 251kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Caramel Apple Layer

  • 3 cups peeled and finely diced Granny Smith apples (can sub Honeycrisp)
  • 2 Tablespoons butter
  • 3 Tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon apple pie spice
  • 1 teaspoon lemon juice
  • ⅛ teaspoon salt
  • ½ cup caramel sauce (look for caramel flavored topping by Smuckers)

Cream Filling

  • 2 (3.4 ounce boxes) INSTANT cheesecake pudding mix (can sub vanilla instant pudding)
  • 3 cups cold whole milk
  • 8 ounces whipped topping, thawed
  • 1 teaspoon vanilla extract

Cake Layers

  • 2 pkgs. graham crackers (about 18 sheets)
  • ½ cup caramel sauce, divided in half (plus more for topping)

Topping

  • 8 ounces whipped topping
  • ¼ cup caramel sauce
  • ½ cup chopped pecans
  • sprinkle of cinnamon

Instructions

Cook the Apples

  • Melt the butter in a skillet over medium heat.
    2 Tablespoons butter
  • Add the diced apples, brown sugar, cinnamon, apple pie spice, lemon juice, and salt.
    3 cups peeled and finely diced Granny Smith apples, 3 Tablespoons brown sugar, 1 teaspoon cinnamon, ½ teaspoon apple pie spice, 1 teaspoon lemon juice, ⅛ teaspoon salt
  • Cook for 5 to 6 minutes, until the apples are slightly softened but still have some texture.
  • Remove from the heat and stir in ½ cup caramel sauce. Set aside and let the apples cool completely.
    ½ cup caramel sauce

Prepare the Cream Filling

  • Whisk the cheesecake pudding mix and cold milk together for about 2 minutes, until thickened.
    2 (3.4 ounce boxes) INSTANT cheesecake pudding mix, 3 cups cold whole milk
  • Fold in the whipped topping and vanilla extract until smooth and creamy.
    8 ounces whipped topping, thawed, 1 teaspoon vanilla extract

Build the Layers

  • Lightly spread a thin layer of cream filling in the bottom of a 9x13-inch baking dish.
  • Add a layer of graham crackers.
  • Spread half of the cream filling over the crackers, followed by half of the caramel apples.
  • Drizzle with half of the caramel sauce (¼ cup)
  • Repeat with another layer of graham crackers, the remaining cream filling, caramel apples, and other half of the caramel sauce (¼ cup)
  • Finish with a final layer of graham crackers.

Finish and Chill

  • Spread the remaining whipped topping over the top.
    8 ounces whipped topping
    Step-by-step images: making apple dessert with apples, cream, graham crackers, and caramel in a dish.
  • Drizzle with another ¼ cup caramel sauce and sprinkle with chopped pecans and a sprinkle of cinnamon.
    ¼ cup caramel sauce, ½ cup chopped pecans, sprinkle of cinnamon
  • Cover and refrigerate for at least 6 hours, preferably overnight.

Notes

  • Don't rush the chill time. Six hours is the minimum, but overnight is even better. The graham crackers slowly absorb moisture from the creamy filling, turning soft and cake-like.
  • Don't overcook the apples. They should be tender but still have some texture.
  • Cool the apples completely. Warm apples can make the cream filling too soft.
  • Make it the day before. Overnight chilling gives you the best texture and makes entertaining easier.
  • Use cold whole milk. It helps the instant pudding thicken properly.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Sodium: 175mg | Potassium: 204mg | Fiber: 1g | Sugar: 32g | Vitamin C: 2mg | Calcium: 124mg | Iron: 0.3mg