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Ingredients
- 1-1/4 cups Honey Maid Graham Crumbs
- 1/4 cup melted butter
- 25 Kraft Caramels, unwrapped
- 3 Tbsp. milk
- 1/4 cup pecans, chopped
- 1 cup milk
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 1-1/2 cups thawed Cool Whip Whipped Topping
- 1 can (19 fl oz/540 mL) apple pie filling
Method
- Preheat oven to 350F.
- Combine crumbs and butter.
- Press firmly onto bottom of 9-inch pie plate.
- Bake 8 min.
- Cool.
- Place caramels and 3 Tbsp.
- milk in medium microwaveable bowl.
- Microwave on HIGH 1 min.
- 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 large bowl.
- Add dry pudding mix.
- Beat with wire whisk 2 min.
- 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 sec.
- or until caramel is smooth.
- Drizzle over apple filling.
- Serve immediately.
