• Start with the apple pie filling or buy already prepared filling.
• Peel, core and slice apples.
• Melt butter and cinnamon over medium heat in a nonstick skillet. Stir in apples, sugar and 3 tablespoons water.
• Cover and cook, stirring occasionally for 4-6 minutes or until very slightly softened.
• In a small bowl, combine cornstarch and water.
• Slowly pour the cornstarch in with the apples while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool completely in the fridge.

For the Topping

• Prepare the frosted flakes by crushing them in a ziploc bag with a mallet or rolling pin.
• Heat a nonstick skillet over medium heat and add the butter and sugar, stirring continually until combined. Add in the flakes and stir until golden and caramelized, about 5-6 minutes. Be sure to not walk away or they will burn.
• Pour onto parchment paper to cool.

For the Ice Cream

• While the flakes are cooling, take out the ice cream to soften on the counter.
• Meanwhile, whip the heavy cream until soft peaks form. Add in the powdered sugar and whip using a whisk or hand mixer, until peaks form and hold their form.
• Dump the entire container of ice cream into a large bowl. Add the whipped cream and cinnamon and gently fold everything together.
• To assemble, place 1/2 of the crunchy cereal on the bottom of a 9x13" pan. Fill with ice cream and top with the cooled apples. Immediately add the crunchy topping and place in the freezer for 4 hours.
• To serve, drizzle with caramel sauce.