Apple Caramel Sundae Tart

1.INGREDIENTS

-35 KRAFT Caramels, unwrapped
-3 tablespoons milk
-1 HONEY MAID Graham Pie Crust
-1/4 cup PLANTERS Pecans, chopped
-1 cup milk
-1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 1/2 cups thawed COOL WHIP Whipped Topping
-1 (21 ounce) can apple pie filling

2.COOKING DIRECTIONS

-Place caramels and 3 Tbsp. milk in medium microwaveable bowl. Microwave on HIGH 1 min. or until caramels are melted; stir until smooth. Reserve 1/3 cup caramel mixture in small microwaveable bowl; cover and refrigerate.

-Pour remaining caramel mixture into pie crust; top with pecans. Pour 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust. Freeze 4 hours or overnight.

-Spoon pie filling over pudding mixture. Microwave reserved 1/3 cup caramel mixture on HIGH 30 sec. or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 min. before serving. Serve immediately. Store leftover dessert in freezer.
 
Yield: 10 servings

Related posts:

1. Double Layer Pumpkin Pie
2. Mile-High Fudge Brownie Pie
3. Caramel Cashew Bars
4. Easy Banana Pudding Parfaits
5. Praline Pumpkin Mousse

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Posted by Sandy Bloom on Aug 20 2008. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry