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
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,
Yields
8 Servings