4 cups peeled & thinly sliced tart apples 2 T. sugar 2 T. lemon juice 1/4 cup butter  1 package { 8 ounce } cream cheese, softened 1 ~ 1/2 cups milk, divided 1 package { 3.4 ounce } instant vanilla pudding mix 1 tsp. grated lemon peel 1 pastry shell { 9 inches }, baked 1/4 cup apricot preserves or strawberry jelly, melted In a large skillet, sauté apples, sugar, and lemon juice in butter until apples are tender. Cool.  In a mixing bowl, beat the cream cheese until smooth; gradually beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk; beat until thickened.  Spread into baked pastry shell. Arrange apples over filling. Brush with preserves. Refrigerate for 2 hours before serving. Brush with additional preserves of desired.   6 to 8 servings	The Lighter Side; Margarine Low fat cream cheese No fat milk Sugar free vanilla pudding mix Sugar free jelly