1 C. margarine
2 tsp. cinnamon
2 C. flour
2/3 C. sugar
2 Tbsp. sugar
1 lg. pkg. vanilla pudding
3 to 4 C. peeled, sliced apples
Whipped topping

Mix margarine, flour and 2 tablespoons sugar with pastry blender and press into a 13x9-inch pan. Coat apples with cinnamon and 2/3 cups sugar and spread over crust. Bake for 45 minutes at 350°. During last 10 minutes, cook vanilla pudding as directed. Pour hot pudding over hot cake. Cool and refrigerate. When cold top with whipped topping. Do not use canned apples or instant pudding. (Marge Seaver)