Summer Apple Cream Pie


  • 8 ounces cream cheese, softened
  • 1 1/2 cups cold milk
  • 2 small boxes instant vanilla pudding and pie filling mix
  • 1 teaspoon ground cinnamon, divided
  • 1 (9-inch) Graham cracker pie crust
  • 1 (21 ounce) can apple pie filling
  • 2 tablespoons toasted slivered almonds


  1. Place the cream cheese in a large bowl and gradually beat in milk with mixer until smooth. Add the pudding mix and 1/2 teaspoon of the cinnamon. Beat for another 1 to 2 minutes, then spread evenly into the pie crust.
  2. In a medium-size bowl, mix pie filling and the remaining 1/2 teaspoon cinnamon. Spread evenly over the pudding mixture.
  3. Cover and chill for 4 hours or until set.
  4. Sprinkle with almonds just before serving.
  5. Store leftovers in the refrigerator.

Posted by bettyboop50 at Recipe Goldmine April 26, 2001.

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