Ingredients
For the Apple Filling:
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4 cups peeled and chopped apples (about 4 medium)
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2 tablespoons butter
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¼ cup brown sugar
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1 teaspoon ground cinnamon
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½ teaspoon nutmeg (optional)
For the Cake Layers:
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2–3 packages graham crackers (enough for 3–4 layers in a 9×13 pan)
For the Cream Layer:
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2 (3.4 oz) packages instant vanilla pudding mix
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3 cups milk
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1 teaspoon vanilla extract
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1 (8 oz) container whipped topping, thawed
For the Topping:
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½ cup caramel sauce (store-bought or homemade)
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Optional: chopped pecans for garnish
🧑🍳 Instructions
1. Cook the Apples:
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In a large skillet, melt butter over medium heat.
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Add apples, brown sugar, cinnamon, and nutmeg.
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Cook 5–7 minutes until apples are tender but not mushy. Set aside to cool slightly.
2. Prepare the Pudding Layer:
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In a bowl, whisk together instant pudding mix, milk, and vanilla extract for 2 minutes.
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Fold in whipped topping until smooth and creamy.
3. Assemble the Cake:
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In a 9×13-inch pan, layer graham crackers to cover the bottom.
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Spread half of the pudding mixture over the crackers.
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Spread half of the cooked apples over the pudding.
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Repeat layers: graham crackers → pudding → apples → graham crackers on top.
4. Add Caramel Topping:
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Drizzle caramel sauce evenly over the top layer.
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Optional: sprinkle chopped pecans for added crunch.
5. Chill:
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Refrigerate at least 4 hours, preferably overnight, to allow the graham crackers to soften and the flavors to meld.
6. Serve:
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Cut into squares and serve chilled.
✅ Tips:
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Use tart apples like Granny Smith for a nice balance with the sweet caramel.
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For a quicker version, skip cooking the apples and use canned apple pie filling.
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Leftovers keep in the fridge for up to 3 days, though the top layer may absorb some moisture.