Yield: 1 servings
|1 pack||Cream cheese; softened (8 ounces)|
|1½ cup||Cold milk|
|2 packs||Instant vanilla pudding and pie filling; (4-service size)|
|\N \N||; mix|
|1 teaspoon||Ground cinnamon; divided|
|1 \N||Prepared 9-ounce graham cracker pie crust|
|1 can||Apple pie filling; (21 ounces)|
|2 tablespoons||Toasted slivered almonds|
Place the cream cheese in a large bowl and gradually beat the milk into it with a wire whisk or an electric beater until smooth. Add the pudding mix and ½ teaspoon of the cinnamon. Beat for another 1 to 2 minutes, then spread evenly into the pie crust. In a medium-sized bowl, mix the apple pie filling and the remaining ½ teaspoon cinnamon. Spread evenly over the pudding mixture. Cover and chill for 4 hours or until set. Sprinkle with the almonds just before serving. Store leftover pie in the refrigerator.
Converted by MC_Buster.
NOTES : 8 Servings
Converted by MM_Buster v2.0l.