Caramel Apple Pie
With Thanksgiving just a few days away, I wanted to find a new dessert to put on my holiday table. Since I’m not a fan of pumpkin pie (I know, I know…you can throw your stones later..) I enjoy when I find a dessert that is still in keeping with Fall and the season’s harvest. When I saw a recipe for an Apple Caramel Sundae Tart in one of my Kraft magazines, I knew I could adapt it to make it something extra yummy for my family this year!
This is a VERY easy recipe that will have your whole family smiling (and still reaching for seconds despite full turkey tummies!) This dessert is a nice change-up from the standard pudding pie, yet still offers the same creamy texture of a pumpkin pie. The fruit topping coupled with the caramel sauce makes for a very tasty treat!
Here is what you’ll need to make Caramel Apple Pie.
1 graham cracker pie crust (You can make this yourself, or purchase a store-bought crust!)
Caramel Topping (enough to coat bottom of crust)
1 cup milk
1 package (4 serving size) instant vanilla pudding (I also think you could use cheesecake flavor.)
1/2 tub (8 oz) Cool Whip (or more, if you like a fluffier pie!)
1 can (21 oz) apple pie filling
Pour caramel sauce into your graham cracker crust. You should have a nice even layer. (The original recipe called for melting down actual caramels (too time consuming to unwrap those suckers! and asked you to add nuts (which in my opinion are of the devil. If this way appeals to you, hey, do your own thing!)
Pour 1 cup of milk into your dry pudding mix. Beat with whisk or electric mixer until pudding is smooth. Gently fold in the whipped topping. (You could certainly use real whipped cream in place of Cool Whip!) Spoon the filling into the crust. Freeze four hours or overnight.
When ready to serve, spoon the pie filling (warm or cold) on top of the pie. Drizzle each piece with more caramel topping, and garnish with a dollop of whipped cream! Delicious!!