Description
Delectable caramel apple éclair cake blends French pastry techniques with classic American dessert flavors. Layers of creamy custard, crisp pastry, and rich caramel apples create a memorable sweet experience you will want to savor slowly.
Ingredients
Scale
- 5 lb/2.27 kg Granny Smith apples (peeled, cored, chopped into 1 in/2.54 cm pieces)
- 21 whole cinnamon graham crackers
- 16 oz/454 g caramel apple dip
- 1 cup white sugar
- 1 tbsp cinnamon
- 1–2 tbsps all-purpose flour
- 2 small boxes vanilla instant pudding (3.4 oz/96 g each)
- 3 ½ cups whole milk
- 0.5 cups sour cream
- 8 oz/227 g Cool Whip (thawed)
Instructions
- Caramelize Apples: Sauté chopped apples with sugar and cinnamon over medium-low heat until softened and juicy, thickening with a light flour dusting if needed. Cool completely at room temperature.
- Prepare Pudding Filling: Whisk vanilla pudding mix with milk until smooth, then gently fold in sour cream and whipped topping to create a luxurious, creamy mixture.
- Layer Foundation: Arrange cinnamon graham crackers across the bottom of a 9×13 baking dish, covering entirely with the first graham cracker layer.
- Build First Flavor Stratum: Evenly distribute half the caramelized apple mixture over the graham crackers, then spread half the pudding mixture on top, maintaining a consistent layer.
- Create Intermediate Layer: Position a second complete layer of graham crackers over the pudding, establishing a stable mid-point for the dessert.
- Complete Layering: Repeat the apple and pudding distribution, topping with a final layer of graham crackers to create a smooth surface.
- Finish with Caramel Glaze: Warm caramel sauce in short microwave intervals, then drizzle and spread evenly across the top layer for an attractive finishing touch.
- Chill and Set: Refrigerate the assembled dessert for a minimum of 8 hours, allowing flavors to harmonize and texture to solidify perfectly.
Notes
- Prevent Watery Filling: Dust apples with flour to absorb excess liquid and create a thicker, more stable mixture for layering.
- Cool Completely: Allow caramelized apple mixture to reach room temperature before assembling to prevent soggy graham cracker layers.
- Smooth Blending Technique: Whisk pudding mix thoroughly and fold in sour cream and whipped topping gently to maintain a creamy, lump-free consistency.
- Patience Pays Off: Refrigerate for at least 8 hours to develop rich flavors and achieve the perfect cake-like texture that allows easy slicing and serving.
- Prep Time: 30 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 392
- Sugar: 32 g
- Sodium: 156 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 34 mg