Apple Pecan Cream Pie - cooking recipe

Ingredients

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

Preparation

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