In a large bowl, beat the cream cheese until smooth. Beat in the sour cream; mix well.
In a small bowl, beat milk and pudding mix on low speed for 2 minutes. Stir into cream cheese mixture. Fold in whipped topping.
In a small bowl, combine crackers and butter.
In a 2-1/2-qt. trifle bowl, layer half of the cream cheese mixture, crumbs and pie filling. Repeat layers. Refrigerate until serving. Yield: 12-16 servings.
Enjoy!
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