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BackstoryI got this recipe from a Kraft magazine a long time ago. It is great!
- 35 Caramels, unwrapped
- 3 T milk
- 1 graham pie crust
- 1/4 c pecans, chopped
- 1 c milk
- 1 (4-serving size) vanilla instant pie filling
- 8oz cool whip
- 1 can apple pie filling
- Place caramels and 3T milk in a medium microwaveable bowl. Microwave on high for 1 minute or until caramels are melted; stir until smooth. Reserve 1/3 cup caramel mixture. Pour remaining caramel mixture into pie crust; top with pecans.
- Pour 1 cup milk into a large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes. Gently stir in whipped topping. Spoon into crust. Freeze 4 hours or overnight.
- Spoon pie filling over pudding mixture. Warm remaining caramel mixture in small microwaveable bowl on high 30 seconds or until caramel is smooth. Drizzle over apple pie filling. Serve immediately.
- Makes 10 servings.