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Ingredients
1 (21 oz) Can apple pie filling
2 Tablespoons packed brown sugar
1/2 Teaspoon ground cinnamon
1/2 Cup chopped pecans
1 (9") Prepared graham cracker pie crust
1/2 Cup cold milk
1/2 Cup half & half or light cream
1 (4-serving) Package vanilla instant pudding and pie filling
1 1/2 Cups frozen whipped topping, thawed (1 (8 oz) container equals 3 1/2 cups)
Instructions
In a large bowl, combine apple pie filling, brown sugar, and cinnamon; stir in pecans. Spread half the mixture in pie crust; refrigerate remaining mixture.
Place milk and half & half in a medium bowl; add pudding mix. Beat with a wire whisk until well blended, about 1 to 2 minutes. Gently stir in whipped topping.
Spoon pudding mixture over apple mixture in pie crust; freeze for at least 4 hours before serving.
Remove from freezer about 10 minutes before serving, and garnish with reserved apple mixture and additional whipped topping, if desired.
Defrost for one hour before serving.
12/11/18 * * * * *