• Apple Pie Filling • Ground Cinnamon • Ground Nutmeg • Cinnamon Graham Crackers • Instant Vanilla Pudding Mix • Milk • Heavy Cream • Powdered Sugar • Vanilla Extract • Homemade Caramel Sauce
Place the apple pie filling into a bowl. Use scissors to cut the pieces of apple into smaller pieces.
Add the cinnamon and nutmeg to the apple pie filling and set aside.
In a separate large bowl mix the instant vanilla pudding, milk, and powdered sugar.
Add in the heavy whipping cream and vanilla extract. Use a hand mixer to beat together until creamy and thick, about 3-4 minutes.
In a 9x13-inch baking dish place a single layer of cinnamon graham crackers.
Spoon half of the apple pie filling over the graham crackers.
Spoon half the vanilla pudding mixture over the apple pie filling.
Repeat with another layer of graham crackers...
... apple pie filling, vanilla pudding...
... and another layer of graham crackers.
Lastly, heat the hot caramel topping up in the microwave so you can pour it over the top.
Carefully pour the caramel topping over the top layer of graham crackers and smooth it out.
Place the cake into the fridge to chill for at least 4-6 hours. Overnight is best.
Cinnamon and apple with caramel is an amazing flavor combination, so I wanted to try making an apple icebox cake with them! With minimal prep, you simply make the layers and let the refrigerator chill it to perfection.
Feel free to swap the fillings -you could use cherry pie filling with the chocolate frosting from my original chocolate eclair cake for a black forest icebox cake version.