Prep time: 20 mins | Chill time: 4–6 hours (or overnight) | Servings: 12
Ingredients
- The Layers:
- 1 box (14.4 oz) graham crackers.
- The Creamy Filling:
- 2 boxes (3.4 oz each) instant vanilla or French vanilla pudding mix.
- 3 cups cold whole milk.
- 1 container (8 oz) whipped topping (like Cool Whip), thawed.
- The Apple Center:
- 1 can (21 oz) apple pie filling.
- 1/2 tsp ground cinnamon (optional, for extra warmth).
- The Topping:
- 1/2 cup caramel sauce (salted or regular).
- 1/4 cup crushed graham crackers or toffee bits for crunch.
Instructions
- Whisk the Cream: In a large bowl, whisk together the instant pudding mix and cold milk for 2 minutes until thickened. Gently fold in the whipped topping until the mixture is light and fluffy.
- Prep the Apples: If the apple pieces in the pie filling are large, give them a rough chop so they layer easily. Stir in the cinnamon if desired.
- First Layer: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them to fit as needed.
- Add Filling: Spread half of the pudding mixture over the crackers. Top this with half of the apple pie filling, spreading it out evenly.
- Repeat: Add another layer of graham crackers, followed by the remaining pudding mixture and the rest of the apple filling.
- Final Crackers: Place a final layer of graham crackers on top.
- Chill: Cover the dish and refrigerate for at least 4–6 hours, though overnight is best. This allow the crackers to soften into a cake-like texture.
- The Glaze: Just before serving, drizzle the caramel sauce generously over the top and sprinkle with crushed crackers or toffee bits.