Preheat oven to 350°. Combine contents of Packet 1 of the Cinnamon Muffin Melt Mix, butter and half of the cinnamon coating in Packet 2. Mix until well combined. Press into bottom of a greased 9 x 13 baking pan. Bake 20 minutes or until lightly browned. Cool completely.
With electric mixer beat together the cream cheese, other half of Packet 2 and ¼ cup milk until well blended. Gently stir in 1 cup whipped topping; spread over crust.
With a whisk beat the dry pudding mix with the remaining milk for 2 minutes. Stir in ¼ cup Creamy Caramel Sauce. Gently pour over the cream cheese layer, spreading to the edges. Top with the remaining whipped topping. Refrigerate 4 hours or overnight until set. Cut into squares. Top each piece with some of the chopped apples, remainder of the Creamy Caramel Sauce and a sprinkle of peanuts.
Note: To minimize browning of the apples, dip chopped apples in a mixture of 1 cup water with 1 Tbsp. lemon juice before adding to top of dessert.