No-Bake Caramel Apple Cake (Print Version)

# Ingredients:

→ For the Apples

01 - 5 pounds Granny Smith apples, peeled, cored and chopped into 1" pieces
02 - 1 cup white sugar
03 - 1 tablespoon cinnamon
04 - 1-2 tablespoons all-purpose flour (if needed)

→ For the Filling

05 - 2 small boxes vanilla instant pudding (3.4 ounces each)
06 - 3 1/2 cups whole milk
07 - ½ cup sour cream
08 - 8 ounces Cool Whip, thawed

→ For the Layers

09 - 21 whole cinnamon graham crackers
10 - 16 ounces caramel apple dip

# Instructions:

01 - Combine diced apples, sugar and cinnamon in a large saucepan over medium-low heat. Cook until apples are tender
02 - If apples release a lot of juice, sprinkle with flour and stir over heat until thickened. Cool to room temperature
03 - Whisk together pudding and milk in a large bowl. Stir in sour cream and Cool Whip
04 - Line bottom of 9×13 pan with 7 graham crackers. Top with half the apple mixture, then half the pudding mixture
05 - Add another layer of graham crackers, then remaining apples, then remaining pudding mixture
06 - Add final layer of graham crackers on top. Heat caramel dip until softened and spread over the top
07 - Refrigerate for at least 8 hours or overnight before serving

# Notes:

01 - Plan ahead as apples need to cool before assembly
02 - Caramel should be softened not melted for easier spreading
03 - Best if chilled overnight before serving

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