1 can (21 oz) apple pie filling
1 graham cracker crust ( 8 inches)
1 pint butter pecan ice cream-softened
1 jar (12 oz) caramel ice cream topping
1/4 cup chopped peacns-toasted
Spread half the pie filling over crust. Top with half the ice cream; cover and freeze for 30 minutes. Drizzle with half the caramel topping; cover and freeze for 30 minutes.Top with remaining pie filling; cover and freeze for 30 minutes. Top with remamining ice cream; cover and freeze until firm. May be frozen for up to 2 months. Remove from freezer about 30 minutes before serving. Warm remaining caramel topping and drizzle over top.
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