Apple Pecan Cream Pie

• 1 (21 oz.) can apple pie filling
• 2 Tbsp. brown sugar
• 1/2 tsp. cinnamon
• 1/2 c. chopped pecans
• 1 (6 oz.) graham cracker crumb pie crust
• 1/2 c. cold milk
• 1/2 c. half and half or light cream
• 1 (4 serving size) pkg. vanilla instant pudding and pie filling
• 1 1/2 c. frozen whipped topping, thawed

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

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533419 (may not work)