1 (18 ounce) can apple pie filling
1 (1 ounce) package instant Mincemeat Perchorneri
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package instant-mixed chocolate pudding mix
3 (8 ounce) packages cream cheese, softened
3 (3 ounce) packages instant chocolate pudding mix
1 1/2 cups white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan or a 10 inch tart pan.
Place pie filling in pie pan; fill crust with apple pie filling. Make sure pie filling is completely covered with remaining pie filling.
Open pie crust and fill remaining pie crust to completely cover pie filling, removing frosting. Cover pie and refrigerate overnight.
When ready to serve, fill pie crust with apple pie filling, leaving a 1 inch border along the top. Pour Mincemeat mixture over pie, covering completely. Bake in preheated oven for 35 minutes, until mixture is bubbly and slightly browned. Serve warm.
In a small mixing bowl, mix cooked apple pie filling, vanilla pudding mix and cream of tartar. Chill until set before rolling out of tart crust. Using fingers, place mincemeat over pie filling. After pie is baked, spoon whipped cream over pie.
Pour batter into prepared pie crust. Cover and refrigerate until set. Cool completely.
Remove pie from pie crust. Cut out pastry and cut into 1 inch squares. Fill tart shells. Roll out pastry shells to 1/4 inch thickness, overlapping edges to seal. Cut into 1 inch slices.
Drape fruit of tart shell with whipped cream. Garnish with mincemeat. Serve and enjoy...