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Portion vanilla wafer crumbs into 28 – 2 ounce plastic cups. I recommend using a small cookie scoop. Use the back of one of the plastic cups to press the crumbs down to create the crust.
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In a large mixing bowl, combine instant vanilla pudding mix and milk. Whisk to combine. Chill for 5 minutes.
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Add salted caramel sauce to the vanilla pudding mixture. Use an electric hand mixer on medium speed to mix the caramel into the pudding until smooth.
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Pour in heavy cream and whip the mixture with an electric hand mixer for 3-5 minutes until it becomes thick and smooth.
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Transfer the caramel mousse mixture to a large piping bag. Pipe the mousse into the plastic cups on top of the vanilla wafer crust.
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Using a spoon, portion the cinnamon apples over the caramel mousse. Drizzle with additional caramel sauce if desired.
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Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.