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Preheat the oven to 350°F and line a sheet pan with parchment paper
In a bowl, combine the flour, oats, brown sugar, melted butter, apple pie spice and salt
Use a fork to work everything together until it clumps
Spread into an even layer on the prepared sheet pan and bake until golden brown, about 15 minutes, then let cool completely
Line a 9-inch springform pan with parchment paper on all sides
Combine finely crushed ginger snaps and butter until combined
Transfer the mixture into the prepared springform pan and press the crust into an even layer along the bottom
Use a measuring cup to pack the crust in
Scoop and pack 1½ pints of Talenti Caramel Apple Pie Gelato into the prepared crust
Spread half the crunchies and ¼ cup of the caramel over the ice cream
Scoop and pack the next 1½ pints of Talenti Caramel Apple Pie Gelato
Spread frozen whipped topping and top with the remaining crunchies and caramel
Cover lightly with tin foil and freeze for at least 8 hours
When ready to serve, leave out on the counter for a few minutes, then cut and serve