Apple Pecan Cream Pie

1. 1

   In a large bowl, combine the apple pie filling brown sugar and cinnamon; stir in the nuts.

2. 2

   Spread half the mixture in the pie crust.

3. 3

   Refrigerate the remaining mixture.

4. 4

   Place the milk and half and half in a medium size bowl; add the instant pie filling mix.

5. 5

   Beat with a wire whisk until well blended, about 1 to 2 minutes.

6. 6

   Gently stir in the whipped topping.

7. 7

   Spoon mixture over the apple mixture in the pie crust.

8. 8

   Freeze for at least 2 hours before serving.

9. 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. 10

    Yields 8 servings.

No additional tips available.