NO-BAKE CARAMEL APPLE ÉCLAIR 'CAKE'
Try an easy dessert that doesn't require expert baking skills with our No-Bake Caramel Apple Éclair 'Cake' from My Food and Family. Combine layers of caramel, apples, graham crackers in pudding for a delicious rendition of No-Bake Caramel Apple Éclair 'Cake.'
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Microwave caramels with 1/4 cup milk and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.; stir until caramels are completely melted and mixture is well blended. Reserve for later use.
- Microwave apples and cinnamon in separate microwaveable bowl 2 min. or until apples are softened. Cool 10 min. Meanwhile, beat pudding mix, apple juice concentrate and remaining milk in large bowl with whisk 2 min. Let stand until apples are cooled.
- Add apples and remaining COOL WHIP to pudding mixture; mix well.
- Cover bottom of 8-inch square dish with 9 graham squares, overlapping as necessary to form even layer; top with half the apple mixture. Repeat layers. Cover with remaining graham squares. Spread reserved caramel mixture over top of dessert.
- Refrigerate 3 hours.
- Sprinkle with nuts before serving.
Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0.857 g, Sugar 0 g, Protein 2 g
CARAMEL APPLE ECLAIR CAKE
This delicious no-bake dessert combines apples, vanilla pudding and cinnamon graham crackers topped off with a caramel icing. It's best to refrigerate it for 24 hours to let the dessert have time to form a cake-like consistency.
Provided by BONO1
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 9h30m
Yield 24
Number Of Ingredients 11
Steps:
- Combine the apples, cinnamon and sugar in a saucepan and set over medium heat. Cook, stirring occasionally, until the apples are tender. If the mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from the heat and allow to cool to room temperature.
- In a large bowl, whisk together the instant pudding and milk until smooth. Stir in the sour cream and fold in the whipped topping.
- To assemble the cake, line the bottom of a 9x13 inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of the apple mixture. Top with a generous layer of the pudding, about 1/3. Repeat layers until you have three layers of apples and pudding and four layers of crackers.
- Warm the caramel apple dip in the microwave oven until it can be easily poured. Pour this over the top layer of graham crackers. Refrigerate for at least overnight, but up to 24 hours before serving.
Nutrition Facts : Calories 330.6 calories, Carbohydrate 59.2 g, Cholesterol 9.7 mg, Fat 9.7 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 282.8 mg, Sugar 43.8 g
CARAMEL APPLE ECLAIR CAKE
Serve this no bake Caramel Apple Eclair Cake on cool fall days. Layers of graham crackers, cinnamon fried apples and pudding, all topped with a thick caramel sauce.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 10
Steps:
- *Plan ahead because the apples have to cool before making the dessert.*
Nutrition Facts : Calories 289 kcal, Carbohydrate 57 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 173 mg, Fiber 5 g, Sugar 39 g, UnsaturatedFat 3 g, ServingSize 1 serving
CARAMEL-APPLE UPSIDE-DOWN CAKE
The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray.
- In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary.
- In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth. Add vanilla. Gradually beat in flour mixture alternately with milk, beating after each addition until smooth. Spread batter over apple wedges in brown sugar mixture.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes. Meanwhile, in medium bowl, beat whipping cream on high speed until it begins to thicken. Gradually add 2 tablespoons granulated sugar, beating until soft peaks form.
- Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
Nutrition Facts : Calories 550, Carbohydrate 68 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 50 g, TransFat 1 g
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