Ingredients:

For the Homemade Apple Pie Filling: (or use store-bought apple pie filling)

• 1000g apples (about 6 apples), peel cored and small diced
• 4 1/2 tbsp butter 
• Juice of 1 1/2 lemons
• 150g brown sugar, packed 
• 1/2 tsp salt
• 1 tbsp cinnamon
• Cornstarch slurry: 1 tbsp cornstarch plus 1 tbsp water

Homemade Baked Oat Crumble: (or use crushed store-bought gingersnap cookies or graham crackers)

• 85g old-fashioned oats
• 140g packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• 110g all-purpose flour 
• Pinch of salt
• 120g unsalted butter, cold and cubed

For the Vanilla Cheesecake Pudding:

• 8 oz cream cheese, softened to room temperature 
• 1, 14 ounces sweet condensed milk
• 1 cup whole milk, cold
• 1 (5.4 ounce) large box Instant Jell-O Vanilla Instant Pudding Mix 
• 3 cups heavy cream, whipped to stiff peaks

For the Layering:

• Apple Pie Filling from above (homemade or store-bought)
• Homemade Salted Caramel Sauce (or store-bought)
• Baked Oat Crumble from above (substitute with crushed Gingersnap cookies or graham crackers)

For the Whipped Cream Topping: (optional)

• 1 cup heavy cream 
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Make the Homemade Salted Caramel Sauce: (Skip these steps if you are using store-bought caramel)

1. Cook the water and sugar in a medium sized pot over high heat. Do not stir the sugar at all during this time or else your sugar will crystallize. Cook until the sugar turns into a dark amber color (took about 10-15 minutes. Keep an eye on it!) 
2. Once it is a dark amber color, turn off the heat and slowly add in the heavy cream a tablespoon at a time. Use a whisk to stir rapidly while pouring in your cream. 
3. Once all of the cream has been added, add in the butter and salt. 
4. Cook over your stovetop once again until your butter has melted and your caramel is starting to boil. 
5. Strain into a heat safe jar or container. Cool off at room temperature for one hour before storing in the fridge. This can be prepped up to 1 week in advance. 
6. You can microwave your caramel in 30 second increments until you get the desired consistency for whatever you want to use it for. 

Make the Homemade Apple Pie Filling: (Skip these steps if you are using store-bought apple pie filling)

1. In a large pot, add in the cut diced apples, butter, brown sugar, ground cinnamon, lemon juice, and salt.
2. Toss the ingredients together in the pot and cook over medium high heat. 
3. Stirring occasionally, continue cooking down the apple pie filling until the juices start to release from the apples and the apples begin to soften and look almost translucent. 
4. Stir in the cornstarch slurring and cook for about a minute until the apple pie filling begins to thicken.
5. Pour the filling to a bowl and cover and set aside in the fridge to cool off completely before using.
6. This can be prepped up to 3 days in advance.

Make the Baked Oat Crumble: (Skip these steps if you are using crushed Gingersnap cookies or graham crackers)

1. Preheat the oven to 350F.
2. In a medium mixing bowl, mix together the oats, brown sugar, cinnamon, and flour. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.
3. Pour the crumbs on a baking sheet lined with parchment paper and evenly spread the crumbs out into an even layer.
4. Bake for about 30 minutes, flipping the crumbs halfway during baking. Bake until the crumbs are golden brown.
5. Cool off the crumbs at room temperature and once cooled, store in an air-tight container until ready to use. This can be prepped up to 4 days in advance.

Make the Easy Vanilla Cheesecake Pudding:

1. In a large bowl, cream together the cream cheese and sweetened condensed milk until smooth. 
2. Add in the whole milk, vanilla pudding mix, and the vanilla extract. 
3. Mix until smooth and place in the fridge for half an hour to firm up.
4. Meanwhile, in another large bowl, whip up the heavy cream until stiff peaks form.
5. Fold the whip cream into the pudding mixture. 

For the Layering:

1. In a deep round casserole glass dish, evenly layer in 1/3 of the vanilla cheesecake pudding at the bottom. 
2. Then swirl in about 1/4 cup of salted caramel sauce over the pudding.
3. Spoon on top 1/3 cup of the apple pie filling and sprinkle 1/3 cup baked oat crumble (or substitute with crushed gingersnap cookies or graham crackers) on top. 
4. Add another 1/3 of the vanilla cheesecake pudding on top and smooth it out.
5. Swirl in another 1/4 cup of salted caramel sauce on top of the pudding.
6. Spoon another 1/3 cup of apple pie filling and sprinkle another 1/3 cup baked oat crumble on top.
7. Finish with the last layer of the vanilla cheesecake pudding on top and level it out using an offset metal spatula. 
8. Allow the pudding to rest in the fridge for about 2 hours or overnight.
9. When ready to decorate the pudding, make the whipped cream topping by whipping the heavy cream, powdered sugar, and vanilla extract in a large mixing bowl using a whisk attachment. Once the cream whips up to stiff peaks, you are ready to decorate!
10. Decorate the top of the pudding with extra whipped cream topping, apple pie filling, baked oat crumble, and salted caramel sauce. 
11. Dig in and enjoy!