Caramel Apple Pudding Dessert

Caramel Apple Pudding Dessert
For the Crust:
2 cups crushed graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
For the First Layer:
1 ( 8 ounce) cream cheese, softened
1/4 cup granulated sugar
1/4 cup milk
1 cup whipped topping
For the Second Layer:
3 cups cold milk
2 (3.4 ounce) instant butterscotch pudding mix
1/4 cup caramel ice cream topping
1/4 cup toffee bits
For the Third Layer:
1 1/2 cups whipped topping
For the Top Layer:
1 medium Red Delicious apple, chopped
1 medium Granny Smith apple, chopped
1/3 cup dry roasted peanuts, chopped
1/4 cup toffee bits
1/4 cup caramel ice cream topping
For the Crust:
In a small bowl, mix together the graham cracker crumbs, sugar and cinnamon.  Pour melted butter over cracker mixture, stir to combine.  Pour into a 9x13-inch baking dish sprayed with non stick cooking spray.  Press onto the bottom of the baking dish.  Place in refrigerator while making the first layer.
For the First Layer:
In a medium bowl beat the cream cheese, sugar and milk until smooth.  Fold in whipped topping; spread over crust.  Place back in the refrigerator while making the second layer.
For the Second Layer:
In a large bowl, whisk the milk and pudding for 2 minutes; let stand for 2 minutes or until soft-set.  Stir in the caramel topping and toffee bits.  Pour over the cream cheese layer; spread evenly.
For the Third Layer:
Spoon whipped topping onto the pudding layer; spread evenly.  Cover and refrigerate for at least 4 hours or until filling is firm.
For the Top Layer:
Just before serving, top with apples; sprinkle on the peanuts and toffee bits.  Drizzle on the caramel topping.