Preheat oven to 350ºF and spray a 9x13-inch baking dish with nonstick cooking spray.

In a measuring cup, stir together the hot water and apple cider mix until the mix has dissolved. Set aside to cool for at least 5 minutes.

In a large mixing bowl, combine the cake mix, milk, applesauce, melted butter, and slightly cooled apple cider until evenly incorporated. Pour batter into prepared pan, evening out the top, then bake in the oven for 25-28 minutes, or until a toothpick inserted in the center comes out with few crumbs attached. Allow cake to cool completely, then slice into bite-sized cubes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Gradually stir in the milk, about 1/4 cup at a time, scraping down the sides of the bowl as needed. Add caramel topping, pudding mix, and salt. Continue mixing on high for 2 minutes until mixture is smooth and thickened.

Add 1/4 of the whipped topping to the bowl and mix thoroughly. Remove bowl from mixer and use a rubber spatula to gently fold the rest of the whipped topping into the pudding mixture. Transfer filling to a pastry bag or a gallon-sized ziploc bag with the tip of the corner cut off.

Place a layer of cake cubes in the bottom of each jar. You'll use half of the cake. Then pipe half of the filling into each jar. Crumble or chop three Oreos into each jar. Add another layer of cake cubes (using up the last half of the cake), followed by the rest of the filling. Garnish each jar with a drizzle of caramel and one more Oreo.