Apple Pecan Cream Pie

• 1 (21 ounce) can apple pie filling
• 2 tablespoons firmly packed brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 1 prepared 9-inch graham cracker crust
• 1/2 cup cold milk
• 1/2 cup half-and-half or 1/2 cup light cream
• 1 (3 1/2 ounce) package vanilla instant pudding and pie filling
• 1 1/2 cups frozen whipped topping, thawed (1 8oz container equeals 3 1/2 cups)

1. In a large bowl combine the apple pie filling, brown sugar and cinnamon; stir in pecans.
2. Spread half of the mixture in the pie crust; refrigerate the remaining mixture.
3. Place the milk and the half and half in a medium sized bowl; add the pudding mix.
4. Beat with a wire whisk until well blended, about 1 to 2 minutes.
5. Gently stir in the whipped topping.
6. Spoon the pudding mixture over the apple mixture in the pie crust.
7. Freeze for at least 2 hours before serving.
8. Remove from freezer about 10 minutes before serving and garnish with reserved applie mixture and additional whipped topping.

apple pie filling, brown sugar, ground cinnamon, pecans, graham cracker crust, cold milk, light cream, vanilla instant pudding, frozen whipped topping

Taken from www.food.com/recipe/apple-pecan-cream-pie-38729 (may not work)