Creamy Dutch Apple Dessert

• ¼ cup butter or margarine
• 1½ cups graham cracker crumbs
• 1 (14 ounce) Eagle Brand sweetened condensed milk (not evaporated)
• 1 cup (8 ounce) sour cream
• ¼ cup reconstituted lemon juice
• 1 (21 ounce) can apple pie filling
• ¼ cup chopped walnuts
• ½ teaspoon ground cinnamon

Preheat oven to 350 degrees in a 1½ quart shallow baking dish (10×6-inch), melt butter in oven. Sprinkle in crumbs, stir well. Press on bottom of dish. In medium bowl, mix together sweetened milk, sour cream and lemon juice. Spread evenly over crumb crust. Spoon pie filling over creamy layer. Bake 25 to 30 minutes until set. Cool slightly. In small dish combine nuts and cinnamon, sprinkle over pie filling. May be served warm or cold. Refrigerate leftovers.