In a large bowl, combine diced Granny Smith apples, light brown sugar, salted butter, and ground cinnamon. Stir well and let sit for about 10 minutes.

In another bowl, mix crushed vanilla wafers with melted salted butter until it resembles damp sand.

In a separate bowl, blend instant vanilla pudding mix with cold whole milk using a whisk until thickened, about 2 minutes.

Whip cold heavy whipping cream in another bowl until soft peaks form, about 3-4 minutes.

Gently fold the whipped cream into the pudding mixture until well combined.

In clear serving cups, layer the apple filling, crust mixture, and creamy pudding. Repeat layers, ending with the creamy layer.

Drizzle salted caramel sauce over the top before serving. Chill in the refrigerator for at least 1 hour.