#869 - Caramel Apple Pudding Dessert

(by Shirley McNevich)

35 unwrapped Kraft caramels
3 TBSP milk + 1 cup milk
1 ready-made graham cracker crust
1/4 cup chopped pecans
1 - 3.5oz. box Jell-O INSTANT vanilla pudding/pie filling
1/2 of an 8oz. Cool Whip (thawed)
1 - 21oz. can apple pie filling

In a microwave safe bowl add the unwrapped caramels and 3 TBSP milk--microwave on high until caramels are melted. Remove from microwave and stir with a spoon. Reserve 1/3 cup of the caramel mixture--set aside. Pour the rest of the caramel mixture into the graham cracker crust. Sprinkle the chopped pecans on top of the caramel layer. In a mixer add pudding mix and 1 cup milk--beat slowly until mixed, then beat for 2 minutes. Remove the bowl from the mixer and add the Cool Whip--stir. Spoon the pudding mixture on top of the pecan layer. Freeze the pie overnight--refrigerate the reserved caramel that you set aside. The next day remove pie from freezer and spoon apple pie filling on top of the pudding layer. Heat the reserved caramel mixture, then drizzle it over the top of the pie.