Just delicious!

  • 1 can (21 oz.) apple pie filling
  • 1 graham cracker crust (extra-serving size)
  • 2 pkgs. (8 oz. each) cream cheese, softened (can use low-fat)
  • 1/2 C sugar
  • 1/4 tsp. vanilla
  • 2 eggs
  • 1/4 C caramel topping
  • 12 pecan halves
  •  1/2 C chopped pecans
  • dollop of whipped cream for garnish (sprig of mint leaves makes it extra attractive)
Preheat oven to 350 degrees.  Reserve 3/4 C pie filling, set aside.  Spoon remaining filling into crust.  Blend cream cheese, sugar and vanilla: beat in eggs.  Pour over pie filling in crust.  Bake at 350 degrees for 35 minutes or until center is set.  Cool.  Meanwhile, combine reserved pie filling and caramel topping;  heat to soften caramel.  Spoon evenly over pie.  Garnish edge with pecan halves; sprinkle chopped nuts over center.  Chill.  Servings: 12       (Note: can substitute blueberry pie filling or cherry pie filling also if you want it to be really special, you can make your own graham cracker crust and place it in a 10 or 12 inch spring form pan!)