Prepare the pie filling first:

1. Peel and slice your apples into small pieces; about the size of a dime. Place in a medium-size saucepan. Squeeze the juice from a whole lemon over the apples.
2. Combine the dry ingredients together and mix into the apples until the apples are coated. Then add the maple syrup and toss to combine.
3. Using a saucepan on medium-high heat, cook the apples for about 15-18 minutes until they begin to brown and bubble, and they have softened. Remove from heat and cool completely. Refrigerate if necessary.
4. While the pie filling is cooking, prepare the filling. Allow cream cheese to come to room temperature, or soften in the microwave for 15 seconds.

For the filling:

1. Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat until well combined,
2. Add heavy cream, vanilla extract and caramel sauce. Beat on medium-high speed until the mixture is well combined.
3. Add cool whip and beat on medium speed until incorporated. Divide into thirds.

To assemble the lasagna:

1. Cover the bottom of a 9-inch by 13-inch pan with graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies.
2. Cover the graham crackers with a layer of the cream cheese filling and spread evenly. Spoon half of the apple pie filling over cream cheese and spread evenly. Add a small handful of toffee chips on top. Repeat this twice so that you end up with three layers of cream cheese, 3 layers of graham crackers and 2 layers of apple pie filling. The top layer will be mousse.
3. Cover the top layer of Cool Whip with additional toffee bites and drizzle with caramel. Place in the refrigerator for a minimum of 2 hours.