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

Melt caramels with milk in small microwavable 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 whipped topping, apple slices and melted caramels, if desired. NOTE: Store any leftover pie in refrigerator.