1/2 pkg. (approx. 24) caramels
1 tbsp. milk
Graham cracker crust
1/3 c. chopped nuts
1 (8 oz.) pkg. softened cream cheese
3 1/2 c. (8 oz.) thawed Cool Whip
1/2 c. sour cream
2 tbsp. sugar
1/2 c. chunky applesauce
2 tsp. vanilla
1/2 tsp. cinnamon
Fresh apple slices

1. Melt caramels in milk in small microwave bowl on high until smooth when stirred. Pour into crust, sprinkle with nuts; cool.

2. Beat cream cheese, sour cream and sugar until smooth; stir in applesauce, vanilla and cinnamon. Fold in half of Cool Whip. Spread mixture over caramel layer in crust.

3. Chill at least 4 hours. Garnish with remaining whipped topping, apple slices and melted caramels, if desired.

NOTE: Store any leftover pie in refrigerator.