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    Apple Caramel Sundae Tart


    Source of Recipe


    Kraft magazine


    List of Ingredients


    • 1 1/4 cups Honey Maid Crumbs
    • 1/4 cup melted butter
    • 25 Kraft Caramels, unwrapped
    • 3 Tbsp. milk
    • 1/4 cup pecans, chopped
    • 1 cup milk
    • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
    • 1 1/2 cups thawed Cool Whip Topping
    • 1 can (19 fl oz/540 ml) apple pie filling


    Instructions


    1. Preheat oven to 350*F. Combine crumbs and butter. Press firmly onto bottom of 9-inch pie plate. Bake 8 min. Cool.
    2. Place caramels and 3 Tbsp. milk in meium microwaveable bowl. Microwave on HIGH 1 min. or until caramels are melted; stir until smooth. Reserve 1/3 cup caramel mixture. Pour remaining caramel mixture into pie crust; top with pecans.
    3. 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
    4. Spoon pie filling over pudding mixture. Warm remaining caramel mixture in small microwaveable bowl on HIGH 30 sec. or until caramel is smooth. Drizzle over apple filling. Serve immediately.
    5. Makes 10 servings.


    Final Comments


    Prep: 20 min.
    Total: 4 hours 28 min. (incl. freezing)
 

 

 

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