Ingredients4 cups thinly sliced peeled tart apples
2 tablespoons sugar
1 t. cinnamon
1/4 cup butter
1 package (8 ounces) cream cheese, softened (I use light cream cheese)
1-1/2 cups cold milk, divided (I iuse skim milk)
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon maple extract
1 pastry shell (9 inches), baked
DirectionsIn a large skillet, saute apples, sugar and cinnamon in butter until apples are tender. Cool.
In a bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and maple extract. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Refrigerate for at least 1 hour before serving. Brush with additional preserves if desired. Yield: 6-8 servings.