Caramel Apple Eclair Cake

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 5 pounds Golden Delicious apples - peeled, cored and chopped
• 1 teaspoon ground cinnamon
• 1 cup white sugar
• 1 teaspoon all-purpose flour, or as needed (optional)
• 2 (3.5 ounce) packages instant French vanilla pudding
• 3 cups milk
• 1 cup sour cream
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 (14.4 ounce) box cinnamon graham crackers
• 1 (18 ounce) container caramel apple dip
• 1 tablespoon all-purpose flour (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the chopped apples in a large pot with a splash of water, the sugar and the cinnamon. If using the optional flour, sprinkle it over the apples and stir well. Cover and simmer over medium heat for 10 to 12 minutes, stirring occasionally, until the apples are tender.

2. Remove the pot from the heat and let the apples cool to room temperature, stirring now and then so they do not stick.

3. In a large bowl, whisk the instant French vanilla pudding mixes with the milk for about 2 minutes until thickened. Gently fold in the sour cream until smooth.

4. Arrange a single layer of cinnamon graham crackers in the bottom of a 9x13-inch (23x33 cm) dish, breaking them to fit if needed.

5. Spread half of the pudding mixture over the graham crackers, then spoon half of the cooked apples evenly over the pudding.

6. Repeat with another layer of graham crackers, the remaining pudding and the remaining apples.

7. Spread the thawed whipped topping over the apples in an even layer.

8. Drizzle the caramel apple dip over the whipped topping. Cover the dish and refrigerate for at least 4 hours or overnight so the layers can set.

9. Cut into squares and serve cold.