4 C thinly sliced peeled apples
2 T sugar
2 T lemon juice
1/4 C butter or marg.
8 oz. cream chesse, softened
1 1/2 C cold mil, divided
1 sm. pkg. instant vanilla pudding mix
1 pastry shell (9 in.), baked
1/4 C apricot preserves, melted
Saute apples, sugar and lemon juice in butter until apples are tender. Cool. In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 C milk and pudding mix. Add remaining milk; beat until thickened. Spread into pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 1 hr. before serving. Serves 6-8.
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