- 10
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Ingredients
- 3/4 c. crushed Nilla wafers (about 24 waters)
- 1/4 c. firmly packed brown sugar
- 1/4 c. (1/2 stick) butter, melted
- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
- 4 oz. (1/2 of 8-oz. pkg.) Philadelphia cream cheese, softened
- 2 large baking apples, peeled, sliced
- 1 large pear, peeled, sliced
- 1/3 c. granulated sugar
- 1/4 c. flour
- 1/2 tsp. ground cinnamon
- 1 1/4 c. thawed cool whip whipped topping
Preparation
Step 1
Preheat oven to 375 degrees F. Mix wafer crumbs, brown sugar and butter until well blended; set aside. Place pie crust in 9-inch pie plate. Spread cream cheese carefully onto bottom of crust; sprinkle with half of the crumb mixture. Set aside. Combine fruit in large bowl. Add granulated sugar, flour and cinnamon; toss to coat. Spoon over crumb layer in pie crust; sprinkle with remaining crumb mixture. Bake 35 minutes or until fruit is tender and crust is lightly browned, covering loosely with foil after 25 minutes if necessary to prevent crust from over browning. Cool on wire rack. Serve with the whipped topping. Store any leftovers in refrigerator.