1102g package instant vanilla pudding (a 4 serving size)
1cupmilk
1/2cuppowdered sugar
1 1/2cupswhipped topping or whipped cream
Assembly
24square graham crackers(12 large ones)
540mlcan apple pie filling
1/4cupcaramel sauce
Instructions
Cheesecake Mixture: In a stand mixer or with a handheld mixer, beat cream cheese until smooth. Add in pudding mix and 1 cup milk and mix on low until smooth. Beat in powdered sugar until smooth.
Fold in whipped topping or whipped cream with a spatula. Set aside.
Assembly: Line a 9x5" loaf pan with plastic wrap, allowing for lots of overhang.
Place 1/3 of apple pie filling in the bottom of the pan (this will be the top when we flip).
Spread with 1/3 of your cream cheese mixture and top with one layer of graham crackers (I used 8 square crackers in each layer)
Repeat layers twice more, ending with the last layer of graham crackers. Wrap the plastic wrap overhang over the top of the cake in the pan loosely (it's okay if it doesn't cover completely).
Refrigerate at least 8 hours or overnight before inverting onto a serving platter, removing the plastic wrap and garnishing with whipped cream and caramel sauce as desired.