Ingredients
Scale
- 2 boxes (3.4 oz each) Instant Vanilla or French Vanilla Pudding mix
- 3 cups cold whole milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 box (14.4 oz) Graham crackers
- 1 can (21 oz) Apple pie filling
- 1/2 cup Caramel sauce (store-bought or homemade)
- 1 teaspoon Ground cinnamon (optional, for extra spice)
- 1/2 cup Chopped pecans (optional, for garnish)
Instructions
- In a large mixing bowl, combine the two boxes of instant vanilla pudding mix with the cold milk. Whisk the mixture vigorously for about two minutes until it begins to thicken. Once the pudding is set, gently fold in the thawed whipped topping using a spatula. Mix until the color is uniform and no white streaks remain.
- Line the bottom of a 9×13 inch baking dish with a single layer of graham crackers. You may need to break some crackers to fit the edges of the pan perfectly. Spread half of the pudding mixture evenly over the graham crackers. Place another layer of graham crackers on top of the pudding, pressing down very lightly to ensure they stick. Spread the remaining half of the pudding mixture over this second layer of crackers.
- Place a third and final layer of graham crackers over the top of the pudding mixture. This layer acts as the base for your fruit topping. Ensure the crackers are laid out neatly as they provide the structural support for the apples and caramel.
- Empty the can of apple pie filling into a small bowl. Use a knife or kitchen shears to cut the large apple slices into smaller, bite-sized chunks; this makes the cake much easier to slice and eat later. If you like extra spice, stir in a teaspoon of cinnamon. Spread the apple mixture evenly over the top layer of graham crackers, reaching all the way to the edges of the dish.
- Cover the baking dish tightly with plastic wrap or a lid. Place the cake in the refrigerator for at least 4 hours, though overnight is best. This chilling period allows the graham crackers to absorb moisture from the pudding and soften into a tender, cake-like consistency. Right before serving, drizzle the caramel sauce generously over the top of the apples and sprinkle with chopped pecans if desired.
- Cook Time: 25 minutes (plus 4 hours chilling time)