Alright all your fall lovers-this recipe is for YOU! The mixture of the caramel and the apples, the sweet and tart is pure perfection. The flavors come together too well and you won’t be able to just have one slice(trust me I know from experience.)
I found this recipe a few years back and have modified it to make it my own from the things I like, for instance I don’t love tart but for some reason this recipe just works. I took out one of the green apples and added in one red apple. I like the sweetness more than tart so I offset it just a little. The first time I made this I took it to a pie night that our neighborhood has and it went so fast, everyone loved it! I started making it more and there isn’t a piece left when I make it, it has now become a staple in the bingham home around fall and for our traditional pie night.
I love making recipes that become staples in the house and this is one of them for us. This recipe does make 2 pies so go ahead and make one for neighbor or take to a friend that could use a pick me up. It never hurts to do some service and make someones day! Always follow that prompting to do some service for someone, you just never know what’s going on and they could use the smile I’m sure.
Ingredients:
2 pie crusts
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers, chopped (about 1 cup)
1 container cool whip, whipped topping
1 can sweetened condensed milk
8 oz. cream cheese, softened
Instructions:
Option 1
- Spread Snickers on bottom pie crust. Next layer the apples, then drizzle caramel on top.
- Combine Cool Whip, cream cheese, and sweetened condensed milk together in a small bowl and spread on top.
Option 2
- Mix sweetened condensed milk and cream cheese in a bowl, then fold in cool whip.
- Add the apples and Snickers and mix well
- Put mixture into pie crust.
Drizzle with caramel and a few snickers. Place in refrigerator for at least 4 hours. Take out about 5 min before serving.
Enjoy!
To see the video of the pie being made click below
https://youtu.be/0aaXjlpkLUs
