Prepare the Pudding Filling:

1. Mix the Pudding: In a medium bowl, combine the instant vanilla pudding mix and 2 cups of milk. Whisk for 2 minutes until the mixture thickens.
2. Add Heavy Cream: In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the pudding mixture until well combined.

Assemble the Cake:

3. Layer Graham Crackers: In a 9×13-inch baking dish, lay a single layer of graham crackers along the bottom of the dish. Break the crackers as needed to fit the pan.
4. Add the Pudding Mixture: Spread half of the pudding mixture evenly over the graham crackers, smoothing it out with a spatula.
5. Layer the Apples: Spoon half of the apple pie filling on top of the pudding, distributing the apples evenly over the layer.
6. Repeat Layers: Repeat the process with another layer of graham crackers, the remaining pudding mixture, and the rest of the apple pie filling.

Top with Caramel:

7. Drizzle with Caramel: Drizzle the caramel sauce over the top of the final apple layer. Use as much caramel as you like for the perfect balance of sweetness.
8. Chill the Cake: Refrigerate the cake for at least 4 hours, or overnight for the best flavor and texture. This allows the flavors to meld and the cake to firm up.