Apple Pie A La Mode
1 can (21 ounces) apple pie filling
1 graham cracker crust (9 inches)
2 cups butter pecan ice cream, softened if necessary
1 jar (12 ounces) hot caramel ice cream topping
1/4 cup chopped pecans, toasted
Spread half of 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.
Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans. Makes 8 servings.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally. . .
.
.