1-First, in a medium saucepan, combine 4 cups peeled and chopped apples, ½ cup light brown sugar, and 1 teaspoon cinnamon. Cook over medium heat until the apples soften and the liquid thickens, then set aside to cool. This step brings out the warm flavors that make this dessert special.

2-Next, mix 2 cups vanilla wafer crumbs with ¼ cup melted butter until fully incorporated. Portion the crumb mixture into 28 two-ounce plastic cups, pressing it down to form a solid crust at the bottom. In a large bowl, whisk 1 package (96 g) instant vanilla pudding mix with 1 cup milk, then chill for 5 minutes.

3-Add ⅓ cup salted caramel sauce to the pudding mixture and blend with an electric hand mixer until smooth. Pour 1 ½ cups heavy cream into the mixture and whip for 3 to 5 minutes until it reaches a thick, mousse-like texture. Pipe the caramel mousse into the cups on top of the crust, filling about ¾ full, then spoon the cooled apple mixture over it.

4-Finally, drizzle additional caramel sauce on top, seal the cups with lids, and chill in the refrigerator. Serve immediately or store for up to 2 to 3 days for the flavors to meld even more.