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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 9x13-inch baking dish.
In a mixing bowl, beat together the cream cheese, powdered sugar, and ½ 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. Enjoy!