Creamy Dutch Apple Dessert

Evelyn Takeyama

• ¼ C. butter or margarine
• 1½ C. graham cracker crumbs
• 1-14 oz. can Eagle Brand sweetened condensed milk (not evaporated)
• 1 C. (8 oz.) sour cream
• ¼ C. ReaLemon reconstituted lemon juice
• 1-21 oz. can apple pie filling
• ¼ C. walnuts
• ½ tsp. ground cinnamon

Preheat oven to 350°. In a 1½-quart shallow dish (10×6″) melt butter in oven. Sprinkle crumbs, stir well. Press on bottom of dish. In medium bowl mix together sweetened condensed milk, sour cream and ReaLemon; spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Bake 25 to 30 minutes or until set. Cool slightly. In small dish, mix together nuts and cinnamon; sprinkle over pie filling.