Apple Pecan Cream Pie

• (21 ounce) can apple pie filling1 can
• firmly packed brown sugar2 tablespoons
• ground cinnamon↗1⁄2 teaspoon
• chopped pecans1⁄2 cup
• prepared 9-inch graham cracker crust1
• cold milk1⁄2 cup
• half-and-half or 1/2 cup light cream↗1⁄2 cup
• (3 1/2 ounce) package vanilla instant pudding and pie filling1 package
• frozen whipped topping, thawed (1 8oz container equeals 3 1/2 cups)1 1⁄2 cups

Step-by-step instructions

1. 1

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

2. 2

   Spread half of the mixture in the pie crust; refrigerate the remaining mixture.

3. 3

   Place the milk and the half and half in a medium sized bowl; add the pudding mix.

4. 4

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

5. 5

   Gently stir in the whipped topping.

6. 6

   Spoon the pudding mixture over the apple mixture in the pie crust.

7. 7

   Freeze for at least 2 hours before serving.

8. 8

   Remove from freezer about 10 minutes before serving and garnish with reserved applie mixture and additional whipped topping.