Preheat your oven to 350° F and line a baking sheet with parchment paper. Open the cinnamon toast crunch taco shells and place them evenly on the baking sheet. Place in oven and bake for 3 to 5 minutes, until warm and crispy.

While the taco shells are baking, spoon the apple pie filling into a microwave safe bowl. Cut the apple slices into smaller bite-sized pieces, then heat them in the microwave for 30 seconds, until warmed through out.

Remove the taco shells from the oven and carefully spoon the warmed apple pie filling into the taco shells.

Top each dessert taco with the whipped topping. You can either spoon dollops of topping on top or use a piping bag for a more decorated presentation.

Drizzle as much caramel sauce as you like over the top of each taco.

Serve while still hot and enjoy!