- November 4, 2008 at 9:29 pm #265956
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.) 4 oz. (1/2 of 8-oz.
pkg.) PHILADELPHIA Cream Cheese, softened 3 red and/or green apples (1-1/4 lb.), thinly sliced 1/4 cup granulated sugar 2 Tbsp. flour 1 tsp. cinnamon sugar 1 cup thawed cool whip whipped topping make it
heat oven to 450ºF.
Line 9-inch pie plate with crust. Carefully spread cream cheese in 6-inch circle in center.
toss apples with sugar and flour; spoon over cream cheese. fold crust partially over apples. sprinkle with cinnamon sugar.
bake 25 min., covering loosely with foil for the last 5 min. Cool. Serve with cool whip.
kraft kitchens tips
substituteprepare as directed, using philadelphia neufchatel cheese and cool whip lite whipped topping.notefor best results, use baking apples for this recipe, such as granny smith, golden delicious and mcintosh.how to make cinnamon sugarfor each teaspoon of cinnamon sugar, mix 3/4 tsp. granulated sugar and 1/4 tsp. ground cinnamon.
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