Scoop out the apple pie filling and set it aside. To make smaller pieces, chop the apple using scissors.
Before setting aside, stir the apple pie filling with the nutmeg and cinnamon.
Combine the milk, powdered sugar, and instant vanilla pudding in a separate big basin.
Mix in the vanilla essence and heavy whipping cream. After three or four minutes of beating with a hand mixer, the mixture should be thick and creamy.
One layer of cinnamon graham crackers should be enough to cover the bottom of a 9 by 13-inch baking dish.
On top of the graham crackers, spoon half of the apple pie filling.
Divide the vanilla pudding mixture in half and spoon half of it over the apple pie filling.
In a similar fashion, stack more graham crackers, then fill with apple pie filling, then top with vanilla pudding.
Finally, re-heat the caramel topping in the microwave before pouring it on top.
On top of the graham crackers, carefully spread the caramel topping.
Put the cake in the fridge for at least four to six hours to cool. Ideally, it should be left overnight.
Important Storage Reminder:
Continue Reading in next page
