Combine the crackers, sugar and butter into a greased 9 x 13 baking disk. Bake in 350 deg oven for 12-15 minutes. Cool. In a mixing bowl, beat the milk and pudding mix for 2 minutes. Pour over cooled crust and refrigerate mix until firm. Top with pie filling. Serve with whipped topping if desired. Store in the refrigerator.
“Celebrating our Rural Roots 1858-2003 Markdale Fall Fair Cookbook"