Cookin’ With Carolyn Apple-Caramel Sundae Tart

Cookin’ With Carolyn Apple-Caramel Sundae Tart

35 caramels
1 cup plus 3 Tbsp. cold milk, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1/4 cup chopped pecans
1 pkg. (3.4 oz.) Jell-O vanilla flavor instant pudding
1-1/2 cups thawed Cool Whip
1 can (21 oz.) apple pie filling
Microwave caramels and 3 Tbsp. milk in microwavable bowl on HIGH 1 min. or until caramels are completely melted and mixture is well blended, stirring after 1 min. Pour 1/3 cup sauce into small microwavable bowl; refrigerate until ready to use. Pour remaining sauce into crust: sprinkle with nuts. Beat pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in Cool Whip; spoon into crust. Freeze 4 hours or until firm. Spoon apple pie filling over pie. Microwave reserved caramel sauce on HIGH 30 sec. or until warmed; stir. Drizzle over pie. Let stand 15 min.
Enjoy

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