Caramel Apple Eclair Cake

Caramel Apple Eclair Cake
Ingredients:
41 ounces (or 595g) canned apple pie filling
4 cups cold whole milk
6.8 ounces (or 96g) package french vanilla instant pudding mix
14.4 ounces (or 408g) package graham crackers
20 ounces (or 567g) Caramel sundae topping
Optional Garnish:
Chopped pecans or chopped walnuts

Instructions:
Because the apple slices in the pie filling are usually larger, you will need to cut the slices into smaller pieces. This will help when layering the pie filling layer.
41 ounces (or 595g) canned apple pie filling
Add the cold milk to a large (4-5 quart) mixing bowl. Sprinkle both packages of the pudding mix over the milk. Use a handheld mixer on low speed to mix the pudding and milk for about 2-2 ½ minutes, until the pudding begins to thicken up.
4 cups cold whole milk,6.8 ounces (or 96g) package french vanilla instant pudding mix
Lay a single layer of graham crackers into the bottom of a 9×13 baking dish. (Since there are 3 packets of crackers in the box, you will have enough for the 3 layers) In order to allow the crackers to fit you will need to break the crackers.
14.4 ounces (or 408g) package graham crackers

Spoon ½ of the cut apple pie filling slices evenly over the bottom graham cracker layer.
Spoon ½ of the pudding over the apple pie filling layer. Use either a spoon or an offset spatula to smooth the pudding over the apple layer.
Repeat the graham cracker, apple pie filling and pudding layers.
Lay the 3rd and final layer of graham crackers over the top pudding layer.
Spread the caramel topping over the top layer of graham crackers. Loosely cover and chill in the refrigerator for 4 hours to cool and allow the layers to set.
20 ounces (or 567g) Caramel sundae topping