1/2 pkg. (about 24) Kraft caramels
1 tbsp. milk
1 (6 oz.) graham cracker pie crust
1/3 c. chopped nuts
1 pkg. (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 non dairy whipped topping, thawed
Fresh apple slices

Melt caramels with milk in small microwaveable bowl at high 1 to 1 1/2 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 whipped topping. Spread mixture over caramel layer in crust.

Chill at least 4 hours. Garnish with remaining Cool Whip, apple slices and melted caramels, if desired. Store leftover pie in refrigerator.