Mix two boxes of pudding mix with 4 cups milk. Whisk for two minutes and place in fridge for 10 minutes until thick.

Put Graham crackers into large Ziploc bag. (Drain out most of the air.) Seal. Crush crackers until small crumbs using your hands or a large spoon.

Skin apples except for one. (Put that one aside for now) Chop into small chunks.

Create apple pie crumble topping by mixing the powder with 5 tbsp butter.

Mix apple chunks with apple pie crumble topping.

Take pudding out of fridge. Stir until smooth and spreadable.

Using a large deep bowl, (glass bowls look the best to show off the layers, but any works.) spread a medium layer of pudding.

Spread a layer of cool whip over pudding.

Then sprinkle crushed Graham crackers until you have created a full thin layer.

Place a very thin layer of apples on top.

Repeat steps 7-10 two more times, creating the last cycle of layers a bit thicker than the first two.

Take the apple you put aside and core it, leaving little slices. Place slices in a ring (like a flower) on top in the middle. Put a dollop of cool whip in center of flower and place another apple slice in center.

Sprinkle a little brown sugar and a dash of cinnamon across top.

Place in fridge to settle until needed. Enjoy!