Well, ... is tart stretching the definition of the word for this delicious dessert? Maybe. But it is scrumptious no matter what we call it. Take a look.
Here are the main ingredients with the exception of the milk, and that will be included as we make our way through the recipe. As you can see, there are few ingredients and it goes together pretty quickly. This was my first time making this and I will change one or two things the next time, but I do that frequently with recipes. I am constantly trying new ways to prepare most recipes in my repertoire. So let's get started.
You will need a bag of caramels. There are generally 35 to 40 individually wrapped caramels in a bag. Eat one and put the rest of them in a medium sized glass bowl, or any microwaveable bowl.
Add 3 tablespoons of milk.
Microwave the caramels and milk until the caramels are completely melted and the mixture is smooth. This will take between one minute and two and a half minutes depending on your microwave. Microwave the caramels initially for one minute and then continue in 30 second increments until they are completed melted.
Reserve 1/3 cup of the caramel sauce, and refrigerate until ready to use later in the recipe.
Pour the remaining sauce into the the bottom of a ready-made, 6 ounce graham cracker crumb crust.
Sprinkle with 1/4 cup chopped pecans.
Now to the filling. Beat pudding mix and one cup cold milk in a medium or large bowl with a whisk for two minutes. I use the whisk attachment on my hand mixer. Much, much easier.
Stir in one and one half cups of Cool Whip. Do not use the hand mixer for this. Combine the pudding mix and Cool Whip by hand with a large rubber spatula, until well blended.
It should look like this when you are done incorporating the pudding and the Cool Whip.
Spoon the mixture into the crust. TIP: Spread the mixture out so there is more along the crust edge and less in the center. That will make things easier when you add the apple pie filling later. The pie filling will mound in the center and if you already have a big mound of filling, well, ... that will not work.
Place the place lid that came with the graham cracker crust on top of the pie and place it into the freezer for four hours.
Remove from freezer and spoon apple pie filling over the entire pie, arranging apple slices in an appealing array.
Microwave reserved caramel sauce on HIGH for 30 - 45 seconds or until warmed. Stir.
Drizzle caramel sauce over pie. Return pie to freezer for 15 minutes.
Remove from freezer and cut slices immediately with a sharp knife dipped in warm water. Clean the knife blade after every slice.
Sprinkle a little cinnamon on a dessert plate and place a slice of pie on the plate for each guest. This is a wonderful summer dessert. You do not need to fire up the oven or the range top to make this delicious dessert. The weather is stifling here in the mid-Atlantic this week. It is sandwich and salad and cool, refreshing desserts from the refrigerator or freezer season at Crest Avenue. I keep the oven off as much as possible once the heat and humidity set in.
RECOMMENDATION:
Always slice this pie from frozen. If you try to slice it at room temperature, you will be driven to despair. Slice it from frozen, plate it and let it sit at room temperature for about 5 minutes before serving.
WHAT I WOULD CHANGE:
The next time around, I will make my own graham cracker crust and I will make it in a tart dish, thereby making it a true "tart". You will have to come back for that update.
This recipe has been posted to the recipe page.
Here are the main ingredients with the exception of the milk, and that will be included as we make our way through the recipe. As you can see, there are few ingredients and it goes together pretty quickly. This was my first time making this and I will change one or two things the next time, but I do that frequently with recipes. I am constantly trying new ways to prepare most recipes in my repertoire. So let's get started.
You will need a bag of caramels. There are generally 35 to 40 individually wrapped caramels in a bag. Eat one and put the rest of them in a medium sized glass bowl, or any microwaveable bowl.
Add 3 tablespoons of milk.
Microwave the caramels and milk until the caramels are completely melted and the mixture is smooth. This will take between one minute and two and a half minutes depending on your microwave. Microwave the caramels initially for one minute and then continue in 30 second increments until they are completed melted.
Reserve 1/3 cup of the caramel sauce, and refrigerate until ready to use later in the recipe.
Pour the remaining sauce into the the bottom of a ready-made, 6 ounce graham cracker crumb crust.
Sprinkle with 1/4 cup chopped pecans.
Now to the filling. Beat pudding mix and one cup cold milk in a medium or large bowl with a whisk for two minutes. I use the whisk attachment on my hand mixer. Much, much easier.
Stir in one and one half cups of Cool Whip. Do not use the hand mixer for this. Combine the pudding mix and Cool Whip by hand with a large rubber spatula, until well blended.
It should look like this when you are done incorporating the pudding and the Cool Whip.
Spoon the mixture into the crust. TIP: Spread the mixture out so there is more along the crust edge and less in the center. That will make things easier when you add the apple pie filling later. The pie filling will mound in the center and if you already have a big mound of filling, well, ... that will not work.
Place the place lid that came with the graham cracker crust on top of the pie and place it into the freezer for four hours.
Remove from freezer and spoon apple pie filling over the entire pie, arranging apple slices in an appealing array.
Microwave reserved caramel sauce on HIGH for 30 - 45 seconds or until warmed. Stir.
Drizzle caramel sauce over pie. Return pie to freezer for 15 minutes.
Remove from freezer and cut slices immediately with a sharp knife dipped in warm water. Clean the knife blade after every slice.
Sprinkle a little cinnamon on a dessert plate and place a slice of pie on the plate for each guest. This is a wonderful summer dessert. You do not need to fire up the oven or the range top to make this delicious dessert. The weather is stifling here in the mid-Atlantic this week. It is sandwich and salad and cool, refreshing desserts from the refrigerator or freezer season at Crest Avenue. I keep the oven off as much as possible once the heat and humidity set in.
RECOMMENDATION:
Always slice this pie from frozen. If you try to slice it at room temperature, you will be driven to despair. Slice it from frozen, plate it and let it sit at room temperature for about 5 minutes before serving.
WHAT I WOULD CHANGE:
The next time around, I will make my own graham cracker crust and I will make it in a tart dish, thereby making it a true "tart". You will have to come back for that update.
This recipe has been posted to the recipe page.
