Beat cream cheese, powered sugar, brown sugar, cinnamon with an electric mixer until light and fluffy.
Add the skim milk and cool whip and beat on medium-high speed until it is fully mixed into cream cheese.
Divide into thirds.
Cover the bottom of your 9 x 13 pan with graham crackers. Try and fill in as much of the bottom pan as you can with the crackers.
Cover graham crackers with Lucky Leaf''s apple pie filling. Then spoon 1/3 of the cream cheese filling on top of the apple filling. Add a small handful of toffee chips on top and cover with a thin layer of cool whip. Repeat this twice so that you end up with three layers. (in the picture/video I only used 2 layers because I used a little bit smaller pan) Cover the top layer of Cool Whip with additional toffee bites and then drizzle with caramel.
Let it set up two hours in the fridge so the graham crackers will soften. Store in an air tight container and keep refrigerated. Best served cold.