Instructions

1. 4-ounce) boxes instant French vanilla pudding and 2 2/3 cups cold whole milk in a large bowl and whisk until smooth and slightly thickened, 2 minutes. Meanwhile, place 1 1/4 cups cold heavy cream in the bowl of a stand mixer (or large bowl if using an electric hand mixer or beating by hand). Beat with the whisk attachment on medium speed until medium peaks form, about 1 1/2 minutes.Add the whipped cream to the pudding mixture and use a flexible spatula to gently fold together until well combined.Wipe out the whipped cream bowl. Juice 1 medium lemon until you have 2 tablespoons, then place in the bowl. Add 2 (21-ounce cans) apple pie filling, 1 teaspoon vanilla extract, and 3/4 teaspoon kosher salt. Stir to combine.Arrange a single layer of graham crackers (about 1 sleeve) in a 9x13-inch baking dish, breaking the crackers as needed to fit. Spread 1/2 of the pudding mixture (about 3 1/2 cups) evenly over the graham crackers. Dollop with 1/2 of apple pie filling (about 2 1/3 cups) and spread into an even layer. Repeat layering graham crackers, remaining pudding mixture, and remaining apple pie filling. Finish with a third layer of graham crackers (you may not use all the graham crackers in the box).Pour 1 (14-ounce) jar caramel topping evenly over the top layer of graham crackers, then smooth it out with a spatula. Refrigerate for at least 8 hours or up to overnight. Sprinkle with flaky salt and chopped toasted pecans if desired before serving.