- 4 C. thinly sliced, peeled tart apples
- 2 T. sugar
- 2 T. lemon juice
- 1/4 C. butter
- 1 pkg (8 oz) cream cheese, softened
- 1 1/2 Cup cold milk, divided
- 1 pkg. (3.4 oz) instant vanilla pudding mix
- 1 tsp. grated lemon peel
- 1 pastry shell (9 inch) baked
- 1/4 C. apricot preserves or strawberry jelly, melted
In a large skillet, sauté apples, sugar, lemon juice in butter until apples are tender. Cool.
In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 C. milk, dry pudding mix and lemon peel. Add remaining milk and beat till thickened.
Spread into pastry shell. Arrange apples over filling. Brush with preserves.
Refrigerate for 1 hour before serving. Brush with additional preserves if desired.
Serves 6-8 Recipe submitted by florentine on 12/17/99