Peel and grated the apples. Cook apples with butter and sugar for 10 minutes. Turn off the heat and add cinnamon and vanilla extract. Let them cool into a strainer to release the excess juice.
Line a cake pan or casserole dish with plastic foil. Prepare the vanilla pudding according package instructions. Fold in the whipped topping and blend together. Line the bottom of the cake pan with the first biscuit layer. Spread the apple filling and add the second biscuit layer. Spoon over the vanilla pudding and finish with the last biscuit layer. Wrap in plastic and refrigerate for 30 minutes.Take it out and pour over the chocolate glaze mix. Cover again and let it set in the fridge for at least 4 hours, better overnight.
Cut the cake according to biscuit margins and serve with your preferred beverage or coffee.