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.
Soft and delicious blueberry muffins: the perfect recipe
A Cozy Family Favorite: Stuffed Cabbage Rolls
Grandma’s Old-Fashioned Bread Pudding with Vanilla Sauce
This causes an invasion of flies, mosquitoes and cockroaches in less than 10 minutes.
Brussels sprouts in cream cheese mustard sauce!
Deliciously Stuffed Potatoes: A Comforting Twist on a Classic Dish
Simple Tunisian Fricassee Recipe to Make
Oven baked chicken and rice
This recipe is a game changer! My niece always takes first. Everyone loves it!