1 Graham cracker pie crust
1 can (21 oz.) apple pie filling
2 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/2 c. chopped pecans
1/2 c. cold milk
1/2 c. light cream
1 pkg. (4 serving size) vanilla instant pudding mix
1 1/2 c. thawed Cool Whip
Or use cherry, blueberry or peach pie filling

Mix apple pie filling, brown sugar and cinnamon; stir in nuts. Spread half the mixture in the pie shell; refrigerate remaining mixture. Pour milk and cream into small mixing bowl. Add instant pie filling mix. Beat with wire whisk until blended, about 1 or 2 minutes. Gently stir in whipped topping. Spoon over apple mixture in pie shell. Freeze one hour or refrigerate three hours before serving. Garnish with reserved apple mixture and additional whipped topping if desired.