Caramel Apple Pudding Cake
INGREDIENTS:
1 9-inch pie crust
10 Caramel candies; quartered
1/3 c Flour
3 c Apples; unpeeled, diced
2/3 c Caramel ice cream topping
2 ts Lemon juice
1/2 c Pecans; chopped
1 9-inch pie crust
10 Caramel candies; quartered
1/3 c Flour
3 c Apples; unpeeled, diced
2/3 c Caramel ice cream topping
2 ts Lemon juice
1/2 c Pecans; chopped
In medium bowl, combine caramel pieces and flour. Add apples, caramel topping and lemon juice; mix well. Pour into crust; top with pecans. Bake in preheated 375~ oven for 40-45 minutes until crust has browned; cool before serving.
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