1 pouch (17.5 oz) oatmeal cookie mix, plus ingredients required on pouch
1/3 cup butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1/2 cup + 2 tablespoons caramel sauce
12 oz Cool Whip, thawed
2 cups apple pie filling
2 boxes vanilla instant pudding
3 cups cold milk
Preheat oven to 375°F. Bake cookies according to package directions, then cool completely.
Once cooled, blitz half the cookies in a food processor until they become coarse crumbs. Transfer to a medium bowl, then continue blitzing the remaining half of the cookies.
Add remaining cookie crumbs and melted butter to the bowl and stir until well-combined. Press cookie mixture evenly into the bottom of a 9×13-inch baking dish.
In a mixing bowl, beat together the cream cheese, powdered sugar, and 1/2 cup of the caramel sauce with an electric mixer until smooth.
Gently fold in 2 cups of the Cool Whip until well-combined, then spread evenly over the prepared crust.
Top evenly with apple pie filling.
In another mixing bowl, beat together the pudding mixes and milk until thick, about 2 minutes. Spread evenly over the apple layer, then top with remaining Cool Whip.
Cover and chill 4 hours.
When ready to serve, slice into squares and drizzle caramel sauce over the top.