Gooey Caramel Apple Éclair Delight!

Combine apples, cinnamon, and sugar in a saucepan and set over medium heat. Cook, occasionally stirring, until apples are tender. If mixture ends up with a lot of liquid, mix in a little bit of flour, and simmer until thickened. Remove from heat and allow to cool to room temperature.

In a large bowl, whisk together instant pudding and milk until smooth. Stir in sour cream and fold in whipped topping.

To assemble cake, line the bottom of a 9×13-inch baking dish with a single layer of cinnamon graham crackers. Use a slotted spoon to make a thin layer of apple mixture. Top with a generous layer of pudding, about 1/3. Repeat layers until you have 3 layers of apples and pudding and four layers of crackers.

Warm caramel apple dip in the microwave oven until it can be easily poured. Pour this over top layer of graham crackers. Refrigerate at least overnight and up to 24 hours before serving.