Summer apple cream pie

Yield: 1 servings

Measure Ingredient
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.

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