2 cups white sugar
1 1/2 cups unsalted butter
1 (9 inch) prepared graham cracker crusts
2 teaspoons ground cinnamon
1 (16 ounce) can apple pie filling
3/4 cup walnut halves
3/4 cup chopped pecans
1/4 cup water
1 cup chopped walnuts
1/4 cup water
1/2 cup white sugar
3 eggs
1/2 cup vegetable oil
1 (8 ounce) can applesauce
1/2 cup white sugar
1 (3.4 ounce) package non-instant vanilla pudding mix
1/2 cup chopped walnuts
1/2 cup water
1 (12 ounce) container frozen whipped topping, thawed
1/2 cup heavy cream, divided
1 cup apricot preserves
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, cream together the sugar and butter. Beat in the graham cracker sauce. Stir in the applesauce and 1/2 cup water.
Pour batter into prepared pan. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Pudding the apple pie filling: In a large bowl, beat sugar and flour until well blended. Blend in the apricot preserves. Beat in the eggs one at a time.
Pouring the apricot mixture into the cooled cake, spread half the apricot mixture over the applesauce layer. Top with whipped topping and spread remaining apricot mixture over the entire cake.