In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter. Transfer into a greased 9x13-inch baking dish and press into the bottom.Refrigerate for at least 15 minutes.
In a large bowl, use a hand-held electric mixer to beat cream cheese and powdered sugar until creamy. Add Cool Whip and mix on LOW until combined.Spread mixture over the crust. Refrigerate.
Rinse the large bowl out and add butterscotch pudding mix. Whisk the milk in for 2 minutes and then stir in the apple pie filling. Pour mixture into the baking dish, spreading it evenly over the cream cheese layer.Refrigerate for at least 2 hours.
Spread remaining Cool Whip on top.Drizzle with caramel sauce and sprinkle with butterscotch chips.
Notes
To make graham cracker crumbs, either pulse graham crackers in a food processor or place them in a large plastic bag and crush them with a heavy rolling pin.Or you can use store-bought graham cracker crumbs and add 1/2 teaspoon of ground cinnamon.Nutritional info is provided as an estimate only and can vary greatly depending on brands of products used and measuring techniques.