Caramel-Apple Tart

Ingredients:

35 KRAFT Caramels

1 cup plus 3 tablespoons cold milk, separated

1 ready-to-use graham cracker crumb crust (6 ounce)

1/4 cup chopped pecans

1 pkg. (3.4 oz.) JELL-O French Vanilla Flavor Instant Pudding

1-1/2 cups thawed COOL WHIP topping

1 can (21 ounce) apple pie filling

Directions:

Microwave caramels and 3 tablespoons milk in microwaveable bowl on HIGH for 1 minute, or up to 2-1/2 minutes, until caramels are completely melted and mixture if smooth. Stir after 1 minute and continue heating in 30 minute increments until mixture is smooth. Pour 1/3 cup of caramel sauce into a small microwaveable bowl; refrigerate until later in the recipe. Pour remaining sauce into the graham cracker crust; sprinkle with nuts.

Beat pudding mix and remaining one cup cold milk in medium bowl with whisk for 2 minutes. Stir in COOL WHIP; spoon mixture into crust. Freeze 4 hours or until firm.

Spoon apple pie filling over pie. Microwave reserved caramel sauce on HIGH for 30 seconds or until warmed; stir. Drizzle over pie. Return pie to freezer for 15 minutes. Remove and slice using a sharp blade knife dipped in warm water. ONLY SLICE FROM FROZEN.