35 Kraft caramels, unwrapped
3 tbsp milk
1 graham cracker pie crust
1 pkg French vanilla instant pudding
8 oz cool whip
4 oz cream cheese, softened
½ cup pecans, chopped
1 apple, large, peeled and chopped
3 tbsp sugar
½ tsp cinnamon
1 tsp cornstarch
water
Melt caramels with the milk.
Reserve about ¼ cup of melted caramels.
Pour the rest of the caramel in pie shell.
Add pecans over the caramel and set aside.
Whip the cream cheese until smooth and set aside.
Put the cool whip in a large bowl, add instant pudding and whip together with a wire whisk.
Fold in the cream cheese and spoon into pie shell.
Refrigerate for about 2 hours.
Meanwhile, take the peeled and chopped apples and put them in a saucepan.
Cover with water.
Add sugar and cinnamon to taste.
Cook until crisp and tender.
Thicken with cornstarch by mixing it with a little water and then adding to the mixture.
Set aside to cool.
Top your cheesecake pie with the apples.
Top with reserved caramel just before serving.
Sugar: 36g
:
Calcium: 83mg
Calories: 324kcal
Carbohydrates: 50g
Cholesterol: 16mg
Fat: 13g
Fiber: 1g
Iron: 1mg
Potassium: 150mg
Protein: 4g
Saturated Fat: 4g
Sodium: 235mg
Vitamin A: 187IU
Vitamin C: 1mg
