In a large mixing bowl, using a hand mixer on medium speed, beat the cream cheese and sweetened condensed milk until smooth. Set aside.
In a medium mixing bowl, using the hand mixer on medium speed, beat pudding mix and milk until thickened, about 2 minutes.
Open the apple pie filling and run a knife thru the apples, cutting them down to small chunks.
Stir the pudding and apple pie filling into the cream cheese mixture and blend until well mixed.
Fold in half of the thawed whipped topping until well blended.
Spread 2 – 3 large spoonfuls of pudding mixture on bottom of an 8” x 8” pan (or equivalent). Place a layer of whole ginger snap cookies over the pudding. Spoon 1/3 of the remaining pudding mixture evenly over the cookie layer.
Repeat with another layer of cookies, another third of the pudding mixture, another layer of cookies and finish with the remaining pudding mixture.
Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
Crush remaining ginger snaps into crumbs. The easiest way to do this is to place cookies in a quart size freezer bag and crush with a rolling pin or heavy glass bottle.
To serve, spoon Apple Pie Pudding into a bowl, add a dollop of remaining whipped topping (or real whipped cream) and sprinkle with crushed ginger snaps.