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Ingredients You'll Need

4 c. thinly sliced peeled tart apples
2 Tbsp. sugar
2 Tbsp. lemon juice
1/4 c. butter or margarine
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. cold milk, divided
1 (3.4 oz.) pkg. instant vanilla pudding mix
1 tsp. grated lemon peel
1 (9") pastry shell, baked
1/4 c. apricot or strawberry jelly, melted


In a large skillet, saute apples, sugar and lemon juice in butter until apples are tender. Cool.

In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened. Spread into baked pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for at least 1 hour before serving. Brush with additional preserves, if desired

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