On top of the graham crackers, spoon half of the apple pie filling.
Divide the vanilla pudding mixture in half and spoon half of it over the apple pie filling.
In a similar fashion, stack more graham crackers, then fill with apple pie filling, then top with vanilla pudding.
Finally, re-heat the caramel topping in the microwave before pouring it on top.
On top of the graham crackers, carefully spread the caramel topping.
Put the cake in the fridge for at least four to six hours to cool. Ideally, it should be left overnight.
Important Storage Reminder: Keep this caramel apple eclair cake refrigerated for best results. It has a three- to four-day shelf life 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. Place in the fridge to thaw.
CHICKEN WALDORF SALAD RECIPE
Oreo Delight
Pork Chops with Scalloped Potatoes: A Classic Comfort Food Recipe
SOUTHERN POTATO SALAD
Quick Pickled Beets
Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen
Neapolitan Krispie Treats
12 Years After Abandoning Us, My Ex-Husband Called Demanding to Speak to Our Daughter—His Reason Left Me Speechless
A Citrus Delight: How to Plant a Lemon in a Cup to Perfume and Decorate Your Home