Easy No-Bake Caramel Apple Eclair Cake: A Decadent Dessert Without the Oven

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Once the pudding is set, fold in the thawed whipped topping until smooth and creamy.
Layer the Cake:

In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom of the dish. Spread half of the pudding mixture over the graham crackers, smoothing it out evenly.
Add the Apple Layer:

Layer the thinly sliced apple pieces over the pudding mixture, making sure to cover the entire surface.
Repeat Layers:

Add another layer of graham crackers on top of the apples, followed by the remaining pudding mixture. Spread it evenly over the apples and crackers.
Top with Caramel:

Drizzle the caramel sauce over the top of the pudding layer, using as much or as little as you like. For an added touch, sprinkle with ground cinnamon.
Chill and Serve:

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.
Serving and Storage Tips: