Lunch: Easy Caramel Apple Tart

You can make this caramel apple tart any time of the year since it calls for canned pie filling. Peach pie filling would also be delicious with the caramel yogurt and the ice cream topping.

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
2 containers (6 oz each) Yoplait® Thick & Creamy crème caramel yogurt
1 package (3 oz) cream cheese, softened
1 can (21 oz) apple pie filling with more fruit
3 tablespoons caramel ice cream topping

Instructions

Heat oven to 375 °F. Remove pie crusts from pouches; place 1 crust flat in center of ungreased large cookie sheet. Place second crust flat over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
In medium bowl with electric mixer, beat yogurt and cream cheese on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Drizzle caramel topping over top. Cut into wedges. Store in refrigerator.

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