Previous months recipes at the bottom of the page
May 2008
Caramel Apple Pie
40 KRAFT Caramels, unwrapped
3 tablespoons milk
1 HONEY MAID Graham Pie Crust
1/4 cup Pecans, chopped
1 cup milk
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping
1 (21 ounce) can apple pie filling
2. Cooking Directions
1. Place caramels and 3 Tbsp. milk in medium microwaveable bowl. Microwave on HIGH 1 min. or until caramels are melted; stir until smooth. Reserve 1/3 cup caramel mixture in small microwaveable bowl; cover and refrigerate.
2. Pour remaining caramel mixture into pie crust; top with pecans. Pour 1 cup milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. Spoon into crust. Freeze 4 hours or overnight.
3. Spoon pie filling over pudding mixture. Microwave reserved 1/3 cup caramel mixture on HIGH 30 sec. or until caramel is smooth. Drizzle over pie filling. Let stand at room temperature 15 min. before serving. Serve immediately. Store leftover dessert in freezer.
Yield: 10 servings
3. Still Hungry?
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February 2008 Recipe
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December 2007 Kevin's Chicken and Dumplings
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October 2007 Grilled Sugar-Dipped Pineapple
September 2007 Rosemary Shrimp Brouchette
August 2007 - Apple Dump Cobbler
July 2007 - Kevin's Mexican Lasagna
June 2007 - Deborah's Asian Salad
May 2007 - Pearson Carpet Care Bow Tie Pasta (Mexican Style)
April 2007 - Pearson Carpet Care Trail Mix
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