Caramel Apple Icebox Cake
This Caramel Apple Icebox Cake is the perfect no-bake fall dessert, blending cinnamon graham crackers, butterscotch pudding, and apple pie filling for a luscious caramel apple treat.
Servings: 12 servings
Ingredients
- 2 (3.4oz.) boxes instant butterscotch pudding
- 3 cups cold milk
- 2 (8oz.) containers whipped topping
- 1 ½ cups apple pie filling
- 1 (14.4oz.) box cinnamon graham crackers
- 1 cup caramel sauce
Instructions
Preparation
- Line a 9x13 baking dish with plastic wrap, ensuring there's plenty of overhang to facilitate easy removal of the cake when it's done.
Mix the Filling
- In a large mixing bowl, combine instant pudding mix and cold milk by whisking them together. Chop the apple pie filling into smaller pieces and fold into the pudding mix. Fold in one container of whipped topping.
Assemble the Layers
- Spread a thin, even layer of the pudding mixture on the bottom of the prepared baking dish.
- Lay down a layer of graham crackers in the dish. If necessary, break a few to ensure complete coverage.
- Spoon a third of the pudding mixture onto the graham cracker layer and spread it out evenly.
- Follow with another layer of graham crackers, then add another third of the pudding mixture. Continue with another layer of graham crackers, and finish by adding the remaining pudding mixture.
- Spread a generous layer of whipped topping evenly on top of the cake.
Chill and Serve
- Cover the dish and place it in the freezer or refrigerator overnight. If freezing, let it thaw for about 1 hour before serving.
- Just before serving, drizzle with caramel sauce, and enjoy.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge. Freeze for up to 3 months.
