Cut the apple slices in the canned apple pie filling into smaller pieces.

In a large mixing bowl, combine the cold milk and the instant pudding mix. Mix on low speed with a handheld mixer for 2-2.5 minutes until thickened.

Line the bottom of a 9x13 inch baking dish with a single layer of graham crackers, breaking them as needed to fit.

Spoon half of the prepared apple pie filling evenly over the graham cracker layer.

Spoon half of the pudding mixture over the apple pie filling. Smooth the pudding with a spoon or offset spatula.

Repeat the layers: graham crackers, the remaining apple pie filling, and the remaining pudding mixture.

Top with the final layer of graham crackers.

Spread the caramel topping evenly over the top layer of graham crackers.

Cover loosely and chill in the refrigerator for at least 4 hours to set.

Cut into 3x5 slices before serving. Store leftovers covered in the refrigerator for up to 3 days.