Core apple and remove skin. Cut the apple into small pieces. Place the apples in saute pan, add a pinch of salt and simmer in water (use 1/2 of the 1/4 cup of water) over medium heat until the apples have softened. Add the cinnamon to evenly distribute between the apples. Add 3 Tbsp. of caramel sauce and continue to simmer until the apples are coated and the sauce has evaporated to leave the apples coated. Place this mixture at the bottom of the graham cracker crust.
In another saute pan place the pecans and over medium heat roast the pecans. The pecans will become fragrant and lightly browned. At this time add 3 Tbsp. of caramel sauce. Mix the pecans and the caramel sauce until the caramel sauce is evenly coating the pecans. Take these pecans and place them on wax or parchment paper and evenly distribute into one layer until cooled. When cooled place approx 3/4 of the pecans on top of the apple mixture in the graham cracker crust.
JELL-O: Mix cold milk with the instant vanilla Jell-O. Place 1 1/2 cups of this mix on top of the pecan mix in the graham cracker crust. Use 1 1/2 cups of Cool Whip and incorporate into the remaining vanilla Jell-O. Add this mix on top of the vanilla pudding in the graham cracker crust. Use the remaining Cool Whip as the last layer on this pie. Take the remaining pecans and distribute on the top of the pie.