Preheat the oven to 400 degrees. Using a standard muffin tin, turn it upside down to shape the tortillas while they bake. Set aside.

Place the melted butter in a bowl or shallow plate big enough to dip the tortillas.

Place the crushed Nilla Wafers and cinnamon in a bowl and mix well. Transfer to another bowl or plate if needed to coat the tortillas.

Dip each tortilla in the melted butter, coating both sides thoroughly.

Immediately press into the cinnamon crumb mixture and coat both sides evenly.

Shape the tortilla into a taco and place on the muffin tin between cavities to hold in place while they bake.

Bake in the preheated oven for 10 minutes. Tacos should be just starting to brown but do not over bake. Allow to cool, reshaping the tacos if needed once cool enough to handle.

Place the apple pie filling in a small saucepan. Heat over medium heat and stir frequently.

Once bubbling, add in ¼ c of heavy whipping cream and 1 t cinnamon. Stir thoroughly. Allow to cool while the shells cool.

Meanwhile, in the bowl of a stand mixer, combine the remaining heavy cream and the powdered sugar. Whip on medium speed until stiff peaks form. If desired, transfer to a piping bag fitted with a large star tip. Set aside.

To assemble - fill the bottom of each taco shell with the apple pie filling. Add a dollop of the whipping cream. Drizzle with some caramel sauce.

Storage: Apple Pie Tacos are best enjoyed fresh.