3 pounds apples (about 5 apples), peeled, cored and thinly sliced
1 3/4 cups water, divided use
1 (3 oz) box lemon Jell-O
1/2 tsp cinnamon
1/4 tsp nutmeg
1 (3 oz) box Cook & Serve vanilla pudding
1 (10-inch) graham cracker crust
crushed cinnamon graham crackers, for topping
Directions
In a large saucepan, over medium heat, combine apples, 1 1/2 cups water, lemon Jell-O mix, cinnamon and nutmeg.
Bring to a boil then reduce heat to low. Simmer for about 4 to 6 minutes, until apples are tender. Stir in vanilla pudding mix and add remaining 1/4 cup water.
Cook and stir for about 2 minutes, or until mixture is thickened (like syrup). Remove from heat. Spoon filling into graham cracker crust.
Then cover and refrigerate overnight. It will thicken and set as it cools in the fridge so it's important you give it time to completely cool.
Take about 4-5 graham cracker squares and place in a Ziploc bag. Crush the crackers using a rolling pin or some other heavy object.
Sprinkle crushed graham crackers over cooled pie. Slice and serve. Top with whipped cream (optional.)
