1/4 c. butter
1 1/2 c. graham cracker crumbs
1 can Eagle Brand milk
1 c. (8 oz.) sour cream
1/4 c. Realemon lemon juice
1 can apple pie filling
1/4 c. chopped walnuts or pecans
1/2 tsp. ground cinnamon

Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inches), melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together Eagle Brans, sour cream and lemon juice; spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly. Mix together nuts and cinnamon; sprinkle over pie filling. May be served warm or cool.