Tortilla Apple Cream Lasagna
7-8 tortilla
1/3 cup butter
6 granny smith apples- or apple pie filling
peeled -- cored and sliced.
1/3 cup packed brown sugar
1/2 cup toasted -- chopped pecans
2 teaspoons ground cinnamon
1 package light cream cheese -- softened
1 egg
1 tablespoon vanilla
1 cup whipping cream -- whipped
1/2 cup PIE FRENCH CRUMB TOPPING
1/4 cup brown sugar
In a saucepan, melt 1/4 cup butter over medium heat. Add apples, cover and cook 10 minutes, or until tender, stirring occasionally. Remove from heat and stir in 3 tbsp. brown sugar, pecans and cinnamon; set aside. Place cream cheese and remaining brown sugar in large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla. Fold whipped cream into cream cheese mixture in thirds and set aside. Melt remaining butter. In small bowl, combine crumbs, sugar and melted butter. Spread half of the apple mixture in bottom of same baking dish. Layer with tortilla. Spread with half of cream cheese mixture, and layer with 3 more tortilla. Spread with remaining apple mixture and layer with tortilla. Top with remaining cream mixture and sprinkle with CRUMB TOPPING. Bake at 305F for 30 minutes. Let stand 20 minutes before serving