Ingredients
3
cups crispy sweet whole wheat and rice squares cereal
1/2
cup margarine or butter, melted
2
(8-oz.) pkg. cream cheese, softened
1
(14-oz.) can sweetened condensed milk (not evaporated)
2
tablespoons lemon juice
1
cup cinnamon and spice apple pie filling or topping (from 21-oz. can with resealable top)
1
cup caramel ice cream topping, heated
Preparation
Place cereal in large resealable plastic bag; seal bag. With rolling pin, finely crush cereal. Add melted margarine; squeeze mixture to blend. Reserve 1/4 cup cereal mixture for topping. Press remaining mixture in bottom and up sides of 9-inch pie pan.
In large bowl, beat cream cheese until fluffy. Add condensed milk and lemon juice; blend well. Stir in apple pie filling. Pour cream cheese mixture into crust. Sprinkle reserved cereal mixture over top. Freeze at least 5 hours or until firm.
If desired, to soften pie slightly, let stand at room temperature for 15 minutes before serving. Cut pie into wedges; place on individual dessert plates. Drizzle each serving with 2 tablespoons warm caramel topping.
