Served as dessert. Vegetarian dish. Speciality: Diabetic diet.

1 (20 ounce) can light Apple Pie Filling

2 Tablespoons Butter, softened

2/3 cup Splenda Sugar substitute

2 Eggs (or equivalent in Egg substitute)

1 teaspoon Vanilla Extract

1 1/2 cups Graham Cracker Crumbs

2 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 cup nonfat Milk

1/4 cup chopped Walnuts

Preheat oven to 350 degrees. Spray a 9x9-inch cake pan with non-stick spray. In a large bowl, cream butter and Splenda. Beat in eggs and vanilla. In a separate bowl, mix graham cracker crumbs, baking powder, salt. Add dry ingredients to wet, mix well to combine. Add milk and walnuts, stirring until just combined. Spread half of mixture into prepared cake pan. Spread half of pie filling over top. Spread remaining batter carefully over apples and arrange remaining apple pie filling over top. Bake for 45 to 50 minutes. Place cake pan on a wire rack and let set for at least 10 minutes before removing from pan.

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 8

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