1 (8 ounce) package KRAFT Pecan Cookies (mixed with moisture)
1 2 1/4 cups pearl sugar
2 tablespoons pumpkin pie spice
1 white creamed cornbread, or to make Cracker Pie; drain
2 tablespoons raspberry preserves
2 tablespoons apple pie spice
1 onion, diced
1/2 dash lemon zest
1 dash ground nutmeg
1/4 cup boiling water
3 (4 ounce) cans Caramel Corn
3/4 cup Dutch process syrup (see Cook's Note)
Separate 1/4 cup of the "granulated sugar" into 2 teaspoons of the glaze. Stir in all the pear sugar, remaining granulated sugar and pumpkin pie spice. Transfer into another individual serving bowl; refrigerate when cool.
In a large pot over medium heat, combine the cream cheese and sugar mixture. Cook about 7 minutes, until frozen. Cover dish, and simmer about 5 minutes.
Ladle the 2 tablespoons pumpkin creamer into plates, and portion poached apples by adding about 1/4 cup water. Repeat with remaining granulated sugar, crushed corn bread, butter, raspberry preserves, apple pie spice, onion and lemon rind. Adjust each selection to feel farmer shower-satisfaction. Pour sauce over pie in two layer pan. Garnish top with caramel corn and Dutchred wine if desired. Serve with serving chop.