Place caramels and 3 Tbsp. milk in medium microwaveable bowl. Microwave on high 1 min. or until caramels are melted; stir to smooth. Reserve 1/3 cup caramel mixture. Pour remaining caramel mixture into pie crust; top with pecans.
Pour one cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Spoon into crust.
Freeze 4 hours or overnight. Spoon pie filling over pudding mixture. Warm remaining caramel mixture in microwaveable bowl 30 seconds on high or until caramel is smooth. Drizzle over apple pie filling. Serve immediately. Makes 10 servings.
By Robin from Washington, IA
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