Place the graham cracker crumbs, butter, sugar, and salt in a food processor. Process until the mixture comes together.

Place two heaping tablespoons of the graham cracker mixture in each of 6 half pint mason jars. Press the mixture down to the bottom. Set aside.

Mix 1 cup of milk with the cornstarch, vanilla, and salt. Mix well until combined. Set aside.

Combine the sugar and water in a large saucepan over medium high heat. Bring to a boil and then boil hard for 5-8 minutes, stirring occasionally, or until the mixture begins to turn a deep amber color. Immediately remove from heat. (It's better to take it off too soon then too late as it will burn.)

Using a whisk, slowly whisk in the remaining 1 cup of milk. The mixture will boil up and spit so be careful not to burn yourself. Don't worry if some of the caramel mixture hardens, it will soften back up once you put it on the heat.

Place the mixture back on medium heat and whisk in the 1 cup of Dunkin’ Donuts® Caramel cream until the mixture is smooth.

Whisk in the cornstarch mixture and raise the heat to medium high. Bring the mixture to a boil, whisking constantly, until the mixture thickens. This will take between 3-5 minutes. Remove from heat and pour a half cup into each of the mason jars. Place in the refrigerator.

Meanwhile, place the heavy cream and sugar in a large bowl. Using a mixer, mix on medium speed until the mixture begins to thickens. Add in the Dunkin’ Donuts® Vanilla Creamer and continue beating until the mixture resembles whipped cream.

Pipe the whipped cream on top of the caramel pudding in the jars. Refrigerate for at least 30 minutes before serving.