Apple Pecan Cream Pie - cooking recipe

Ingredients

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)

Preparation

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