Ingredients:
**For the Cake:**
– 1 box (14.4 ounces) graham crackers
– 3 cups milk
– 2 packages (3.4 ounces each) instant vanilla pudding mix
– 1 tub (8 ounces) whipped topping, thawed
– 2 cups apple pie filling, chopped
**For the Caramel Sauce:**
– 1 cup brown sugar
– 1/2 cup butter
– 1/4 cup milk
– 1 teaspoon vanilla extract
#### Instructions:
1. **Prepare the Filling:**
– In a large bowl, whisk together the milk and pudding mix until thickened. This should take about 2-3 minutes.
– Fold in the whipped topping until well combined.
– Stir in the chopped apple pie filling.
2. **Assemble the Cake:**
– In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
– Spread half of the pudding mixture over the graham crackers.
– Add another layer of graham crackers over the pudding mixture.
– Spread the remaining pudding mixture over the second layer of graham crackers.
– Top with a final layer of graham crackers.
3. **Prepare the Caramel Sauce:**
– In a medium saucepan, combine the brown sugar, butter, and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
– Boil for 1 minute, then remove from heat and stir in the vanilla extract.
– Let the caramel sauce cool slightly before pouring over the top layer of graham crackers.
4. **Chill the Cake:**
– Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.
5. **Serve:**
– Cut into squares and serve chilled.
Enjoy your caramel apple eclair cake!