Line a 9x13 baking dish with plastic wrap with plenty of overhang.

In a large mixing bowl combine the instant pudding with the cold milk.

Whisk until combined.

Chop up the apple pie filling into smaller pieces.

Mix the apple pie filling into the pudding mix.

Fold one container of whipped topping into the pudding mix.

Spoon a little of the filling into the bottom of the pan and spread out.

Place down a layer of graham crackers in the pan, you may need to break a few to cover the bottom.

Spoon a third of the pudding mixture on the layer of graham crackers and spread out.

Repeat with a layer of graham crackers, another third of the filling, another layer of graham crackers and the remaining filling.

Then top with whipped topping.

Cover and freeze or refrigerate overnight.

If you choose to freeze it, let it thaw 1 hour before serving.

Before serving drizzle with caramel.

Serve!