Instructions:
Prep:
Scoop out the apple pie filling and set it aside. To make smaller pieces, chop the apple using scissors.
Before setting aside, stir the apple pie filling with the nutmeg and cinnamon.
Combine the milk, powdered sugar, and instant vanilla pudding in a separate large bowl.
Mix in the vanilla essence and heavy whipping cream. After three or four minutes of beating with a hand mixer, the mixture should be thick and creamy.
Assembly:
Line the bottom of a 9 by 13-inch baking dish with a single layer of cinnamon graham crackers.
Spoon half of the apple pie filling on top of the graham crackers.
Divide the vanilla pudding mixture in half and spoon half of it over the apple pie filling.
Repeat the layers: graham crackers, apple pie filling, and vanilla pudding.
Heat the caramel topping in the microwave until it’s pourable.
Carefully spread the caramel topping over the top layer of graham crackers.
Chilling:
Place the cake in the fridge for at least four to six hours to cool. Ideally, it should be left overnight.
Storage Tips:
Keep this caramel apple eclair cake refrigerated for best results. It has a shelf life of three to four days if sealed in plastic or another airtight container.
If you use full-fat dairy products, your eclair cake will freeze well for up to a month. Since low-fat dairy products separate more readily when frozen, they aren’t as effective. Before freezing, place the cake in an airtight container or wrap it in plastic. Thaw in the fridge before serving.
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