With a filling of softened vanilla ice cream topped with warm chopped apples and a caramel drizzle, this sundae pie turns the tables on pie à la mode.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
18 Kraft Caramels
3 Tbsp. milk
1 ready-to-use graham cracker crumb crust (170 g)
4 cups vanilla ice cream, softened
2 Tbsp. butter
2 Granny Smith apples, peeled, coarsely chopped
2 Tbsp. brown sugar
1/2 cup chopped dry roasted peanuts
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How do I make it ?
Microwave caramels and milk in microwaveable bowl on HIGH 1 to 1-1/2 min. or until caramels are completely melted and sauce is well blended, stirring after 1 min.
Drizzle 1/2 cup of the caramel sauce evenly onto bottom of crust. Reserve remaining caramel sauce for later use.
Top crust with scoops of ice cream; spread ice cream to evenly cover caramel layer in crust. Freeze 3 hours.
Meanwhile, melt butter in large skillet on medium heat. Add apples and sugar; stir to evenly coat apples with butter mixture. Cook 5 min. or until apples are tender, stirring frequently. Cool completely, then refrigerate until ready to use.
Spoon apples over ice cream; drizzle with reserved caramel sauce. Sprinkle with nuts.
Freeze 4 hours. Let pie stand at room temperature about 10 min. before serving to soften slightly.
Kraft Kitchen Tips!
For convenience, this frosty pie can be frozen up to 1 week before serving.
Calories From Fat
% Daily Value
Fat 17 g
Saturated fat 7 g
Cholesterol 30 mg
Sodium 200 mg
Carbohydrate 44 g
Fibre 2 g
Sugars 34 g
Protein 5 g
8 servings, 1/10 recipe each
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.