Ingredients:
For the apple layer:
3 large apples, peeled and thinly sliced
2 tablespoons unsalted butter
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
For the caramel sauce:
1 cup Caramel candy, unwrapped
1/4 cup cream
For the cream layer:
1 box (3.4 oz) Vanilla instant pudding mix
2 cups cold milk
1 cup heavy cream
1 teaspoon vanilla extract
For assembly:
1 package ( 14.4 oz) graham crackers
Extra whipped cream for garnish
Chopped nuts or toffee pieces for garnish (optional)
Directions:
Prepare the apple layer: In a large skillet over medium heat, melt the butter. Add apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are soft and caramelized, about 10 minutes. Remove from the stove and let cool.
Prepare caramel sauce. In a small saucepan over low heat, mix together the caramel and cream. Stir until the caramel has melted and the sauce is smooth. Let cool slightly.
Prepare the cream layer. In a large bowl, whisk together the pudding mix and cold milk until thickened.
Add whipped cream and vanilla extract and mix.
Assemble the cake: Place one layer of graham crackers in a 9 x 13 inch pan. Spread half of the cream mixture over the crackers. Top with half of the caramelized apples and drizzle with half of the caramel sauce. Add another layer of graham crackers, remaining cream mixture, caramelized apples, and caramel sauce. Finally add the final layer of graham crackers.
Cover and refrigerate for at least 4 hours or overnight to soften Graham’s crackers and let the flavors meld.
Before serving, top with additional whipped cream and optionally sprinkle with chopped nuts or toffee pieces.
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