Turtle Pumpkin Pie

This is a recipe from the latest Food and Family magazine. I tried it out and thought it was really good.

Turtle Pumpkin Pie

1/4 c. plus 2 T. caramel ice cream topping, divided
1 graham cracker pie crust (6 oz.)
1/2 c. plus 2 T pecan pieces, divided
1 c. cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 c. canned pumpkin
1 t. cinnamon
1/2 t. nutmeg
1 8 oz tub Cool Whip, divided

1. Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts
2. Beat milk, dry pudding mixes, pumpkin and spices with whisk 2 min. Stir in 1 1/2 cups cool whip. Spread into crust.
3. Refrigereate 1 hour. Top with remaining cool whip, caramel topping, and nuts just before serving.

Notes: I had the mini crusts on hand, and it worked fine with those. It does get a little crusty on top in the fridge, so I wouldn't make it ahead of time. However, I had some filling left over and it kept fine in a container, so if you want to do something ahead, make the filling and then assemble it the day of the event.

Apple Crisp

I had a request for this, so here is my famous recipe. :)

Annie's Apple Crisp

3 c. apples
1 c. sugar
1 T. flour
1 pinch salt

Mix the above ingredients and put in 8x8 pan. Sprinkle well with cinnamon.

1/4 t. baking soda
1/4 t. baking powder
3/4 c. flour
1/2 c. melted butter
1/4 c. oatmeal
1 c. brown sugar

Mix the above and put on top of the apple mixture. Bake at 350 until your apples are the way you like them.