Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 can (21 oz.) apple pie filling
• 1 graham cracker crust (9-inch)
• 2 cups butter pecan ice cream, softened if needed
• 1 jar (12 oz.) hot caramel ice cream topping
• 1/4 cup chopped pecans, toasted

Directions

1. Spread half the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered until firm.

2. Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

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