| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pie | 8 | Servings | |
INGREDIENTS
| 1 | cn | (21-oz) apple pie filling |
| 2 | tb | Brown sugar |
| 1/2 | ts | Cinnamon |
| 1/2 | c | Chopped pecans |
| 1 | Graham cracker pie crust | |
| 1/2 | c | Cold milk |
| 1/2 | c | Half-and-half or light cream |
| 1 | pk | (4-serving) vanilla instant pudding and pie filling |
| 1 1/2 | c | Cool whip; thawed |
INSTRUCTIONS
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, http://www.erols.com/hosey.
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