Caramel Apple Eclair Cake 
Ingredients:
1 ½ cans (20 ounces each) apple pie filling (30 ounces total)
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 box cinnamon graham crackers
2 boxes (3.4 ounces each) instant vanilla pudding mix
2 cups cold milk
2 cups heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
Homemade or store-bought caramel sauce for topping
Directions:
Apple Prep: In a bowl, chop the apple pie filling into smaller pieces using scissors. Stir in cinnamon and nutmeg. Set aside.
Pudding Mixture: In a large bowl, combine vanilla pudding mix, milk, and powdered sugar. Mix until smooth.
Creamy Layer: Add heavy cream and vanilla extract to the pudding mixture. Beat with a hand mixer until the mixture becomes creamy and thick, about 3-4 minutes.
Layering: In a 9×13-inch baking dish, lay down a layer of cinnamon graham crackers. Top with half of the apple pie filling, then half of the pudding mixture.
Repeat Layers: Add another layer of graham crackers, the remaining apple pie filling, and the rest of the pudding mixture. Top with a final layer of graham crackers.
Add Caramel: Warm the caramel sauce until pourable. Drizzle or spread evenly over the top layer of graham crackers.
Chill: Refrigerate the cake for 4-6 hours or ideally overnight, allowing the cake to set and flavors to meld.
Garnish and Serve: Before serving, optionally garnish with more caramel sauce for extra decadence.
Enjoy this tempting dessert that combines classic fall flavors in a unique and easy-to-make cake, perfect for any gathering or a cozy night in.
