1 (9 inch) prepared graham cracker crust
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) can marshmallow creme
2 teaspoons apple cider vinegar
2 teaspoons white sugar
1/2 cup white sugar
1/2 cup apricot preserves
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C). Grease and flour a 9 inch pie pan.
In a large bowl, mix pudding mix, marshmallow creme, apple cider vinegar, sugar, and apricot preserves. Add to the pudding mixture, beat well. Spread over pie crust. Chill overnight.
Prepare whipped topping according to package directions, and sprinkle over pie. Top with marshmallow cream cheese and apples.
Bake in preheated oven until whipped topping is golden and pie is bubbly, 20 to 25 minutes. Serve warm or cold.
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