Apple Pie a la Mode Pie


  • 1 (21 ounce) can apple pie filling
  • 1 (9-inch) Graham cracker crust
  • 2 cups butter pecan ice cream, softened
  • 1 (12 ounce) jar caramel ice cream topping
  • 1/4 cup chopped pecans, toasted


  1. Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes.
  2. Drizzle with half the caramel topping; cover and freeze for 30 minutes.
  3. Top with remaining pie filling; cover and freeze for 30 minutes.
  4. Top with remaining ice cream; cover and freeze until firm. (May be frozen for up to 2 months.)
  5. Remove from the freezer about 30 minutes before serving.
  6. Warm remaining caramel topping; drizzle some on serving plates. Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans.

Yield: 6-8 servings

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