Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (21-oz) apple pie filling |
| 2 tablespoons | Brown sugar |
| ½ teaspoon | Cinnamon |
| ½ cup | Chopped pecans |
| 1 \N | Graham cracker pie crust |
| ½ cup | Cold milk |
| ½ cup | Half-and-half or light cream |
| 1 pack | (4-serving) vanilla instant pudding and pie filling |
| 1½ cup | Cool whip; thawed |
Give a great dinner its just desserts with this splendid pie. Spread apples and pecans on a ready-made crust, slather with vanilla cream and garnish with more fruit and nuts for a pleasing combination of textures.
1. In a small bowl mix the apple pie filling, brown sugar and cinnamon; stir in nuts.
2. Spread half the mixture in pie crust; chill remaining mixture.
3. Pour milk and half-and-half into small mixing bowl. Add vanilla pie filling mix.
4. Beat with wire whisk until well blended, about 1 minute.
5. Fold in whipped topping.
6. Spoon over apple mixture in pie crust.
7. Freeze 1 hour or chill 3 hours before serving. Garnish with reserved apple mixture and additional whipped topping, if desired.
READER'S DIGEST
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .