In a large bowl, combine the finely diced Granny Smith apples, packed light brown sugar, 3 tablespoons of salted butter, and ground cinnamon. Stir until well-coated and set aside.

In another bowl, mix the crushed vanilla wafers with ¼ cup of melted salted butter until evenly coated and crumbly.

In a separate bowl, whisk together the instant vanilla pudding mix and cold whole milk until smooth.

In a large mixing bowl, pour in the cold heavy whipping cream. Whip until soft peaks form.

Gently fold the whipped cream into the vanilla pudding mixture until creamy and consistent.

In serving cups, layer the apple mixture, followed by the vanilla wafer crust, then the creamy pudding layer. Repeat layers if necessary.

Generously drizzle salted caramel sauce over each cup, letting it cascade down the sides.

Place the filled dessert cups in the refrigerator for at least 1 hour before serving.