1/2 pkg. (24) Kraft caramels
1 tbsp. milk
1 (6 oz.) graham cracker pie crust
1/3 c. chopped pecans
1 (8 oz.) cream cheese, softened
1/2 c. sour cream
2 tbsp. sugar
1/2 c. chunky applesauce
2 tsp. vanilla
1/2 tsp. cinnamon
3 1/2 c. (8 oz.) Cool Whip
Fresh apple slices

Melt caramels with milk in small bowl on high in microwave 1 to 2 minutes; stir mixture until smooth. Pour into crust; sprinkle with nuts. Cool. Beat cream cheese, sour cream and sugar until smooth; stir in applesauce, vanilla and cinnamon.

Fold in half of the Cool Whip. Spread over the caramel layer. Chill at least 4 hours. Garnish with remaining Cool Whip, apple slices and caramels, melted. Store in refrigerator.