In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.

Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Once it starts browning, it goes from white to burnt fast!

While the mixture is cooking, heat the cream in the microwave for 1 minute. Be careful not to let it burn; caramel can go from amber to burnt quickly. Once the caramel has reached the amber color, remove the saucepan from the heat immediately.

Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.

Stir in the unsalted butter, vanilla extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.

Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken. Let it completely cool before you use it in the pudding.

In a large bowl, combine the diced apples, lemon juice, sugar, cinnamon, and a pinch of salt. Toss until evenly coated.

Place the apple mixture in a medium-large pot over medium-high heat. Stir occasionally as the apples cook and release their juices, bringing the mixture to a slow boil.

In a small bowl, mix the cornstarch with cold water to create a slurry.

Once the apples have slightly softened, add the slurry to the pot, stirring constantly. The mixture should thicken within 30 seconds. If it doesn’t, you may need to add a bit more slurry.

Remove from heat and transfer the apple mixture to a container. Allow it to cool completely before using. The filling can be stored in the refrigerator in an airtight container for up to 1 week.

In a large bowl, combine the cold milk and sweetened condensed milk and whisk together. The mixture will look a little clumpy at first -- don't panic, that's totally normal. Sprinkle the vanilla pudding mix over the top and whisk until smooth and no lumps remain, about 2-3 minutes.

In the bowl of a stand mixer or with an electric handheld mixer, add the heavy cream and vanilla extract. Beat on medium-high until stiff peaks form.

Once your whipped cream is ready, use a rubber spatula to gently fold it into the pudding mixture.

Now it's time to assemble. Start with a generous layer of the pudding mixture on the bottom. Then add a single, neat layer of whole biscoff cookies on top of the pudding. Spoon about ½ cup of apple pie filling over the cookies, and a generous amount of the caramel, and gently spread it into an even layer.

Repeat this -- pudding, cookies, apple filling -- until you run out of ingredients, aiming for 2-3 full layers total depending on your dish.

Finish with a final layer of pudding on top that fully covers everything. Make sure to spread it all the way to the edges and seal it against the sides of the dish so the top layer of cookies doesn't dry out as it sits.

Gently press a sheet of plastic wrap directly against the surface of the pudding -- this prevents a skin from forming on top. Refrigerate for at least 6 hours, but overnight is even better.

Right before serving, take your reserved cookies and crush them in your hands or in a zip-lock bag until you have a mix of bigger pieces and fine crumbs. Scatter that generously over the top. Finish with a few big spoonfuls of apple pie filling. Serve cold straight from the fridge.