Yield: 8 Servings
|½ pack||Kraft caramels; (about 24)|
|1||Graham cracker pie crust|
|⅓ cup||Nuts; chopped|
|8 ounces||Cream cheese; softened|
|½ cup||Sour cream|
|½ cup||Applesauce, chunky|
|8 ounces||Whipped topping; thawed|
|Apple slices, fresh|
|From The Budget December 11th 1991|
Melt caramels with milk in small microwaveable bowl at high for one minute to 90 seconds. Stir mixture until smooth. Pour into the crust. Sprinkle with nuts. Set aside to cool. Beat cream cheese and sugar until smooth. Stir in applesauce, vanilla and cinnamon. Fold in half the whipped topping. Spread mixture over caramel layer in crust.
Chill at least four hours. Garnish with remaining whipped topping, apple slices and melted caramels if desired.
Note: Store any leftover pie in refrigerator.