1/2 pkg kraft caramels; (about 24)
1 tablespoon milk
1 graham cracker pie crust
1/3 cup nuts; chopped
8 oz cream cheese; softened
1/2 cup sour cream
2 tablespoon sugar
1/2 cup applesauce, chunky
2 teaspoon vanilla
1/2 teaspoon cinnamon
8 oz whipped topping; thawed
1 apple slices, fresh
Melt caramels with milk in small microwaveable bowl at high for one minute to 90 seconds. Stir mixture until smooth. Pour into the crust. Sprinkle with nuts. Set aside to cool. Beat cream cheese and sugar until smooth. Stir in applesauce, vanilla and cinnamon. Fold in half the whipped topping. Spread mixture over caramel layer in crust. Chill at least four hours. Garnish with remaining whipped topping, apple slices and melted caramels if desired.
Note: Store any leftover pie in refrigerator.
From The Budget December 11th 1991
