Ingredients
- 2 packages Ready Crust® Mini Graham Cracker Pie Crust
- 1 can (21 oz.) apple pie filling, divided
- 1 package (8 oz.) cream cheese, softened*
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 3 eggs
- 1/2 cup caramel ice cream topping
- 1/3 cup pecans, toasted**
Directions
- Place crusts on baking sheet. Spread enough filling in each crust just to cover bottom. Set aside.
- In large mixing bowl beat cream cheese, sugar, lemon juice and vanilla on medium speed of electric mixer until fluffy. Add eggs, one at a time, mixing until just combined after each addition. Gently spread over filling in each crust.
- Bake tarts on baking sheet at 350°F for 25 minutes or until centers are almost set. Cool for 1 hour.
- Refrigerate tarts at least 3 hours. Spread remaining pie filling over each tart. Drizzle with ice cream topping. Garnish with pecans. Store in refrigerator.
- *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
- **NOTE: To toast pecans, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.