Make the Crust: In a small bowl, stir together the crushed cookies and butter until blended; press evenly into the bottom of of the prepared pan. Refrigerate for at least 15 minutes.
Make the Cream Cheese Layer: Meanwhile, in a large bowl, beat the cream cheese, sugar and milk on medium speed until smooth. Fold in 1 cup of the Cool Whip; spread over crust.
Make the Pudding Layer: In a large bowl, whisk the pudding mixes and milk for 2 minutes; let stand for an additional 2 minutes. Stir in the caramel sauce. Spoon over cream cheese layer and gently spread into an even layer. Cover and refrigerate for at least 15 minutes.
Spread the remaining whipped topping over the pudding layer. Cover and refrigerate at least 4 hours, or until firm.
Just before serving, top evenly with apples, drizzle with caramel sauce, and sprinkle with peanuts. Leftovers can be stored in the refrigerator for up to 4 days.
Note: You will need one 8-ounce container of Cool Whip for this recipe; it is divided between the cream cheese layer and topping.Nutritional values are based on one serving