Preheat oven to 350°F. Combine crumbs and butter. Press firmly onto bottom of 9-inch pie plate. Bake 8 min. Cool.
Place caramels and 3 Tbsp. milk in medium 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.
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.
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.
Kraft Kitchen Tips!
This recipe can be made with Jell-O Vanilla Fat Free Instant Pudding and Cool Whip Light Whipped Topping.
For a new twist, try substituting cherry pie filling for the apple pie filling.
Calories From Fat
% Daily Value
Fat 12.7 g
Saturated fat 0 g
Sodium 363 mg
Carbohydrate 55.4 g
Fibre 1.5 g
Sugars 0 g
Protein 3.3 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.