Directions:1. Using an electric mixer, beat the cream in a large bowl on medium-high speed until stiff peaks form, 2 to 3 minutes.
2. Fold in the sweetened condensed milk and vanilla until fully incorporated, then fold in the graham cracker crumbs.
3. Transfer half the mixture to a large 10 x 5-inch loaf pan. Dollop half the pie filling over the top, then swirl with a butter knife. Add remaining cream mixture, then swirl in remaining half of the pie filling.
4. Freeze until firm, at least 8 hours, covering lightly with plastic wrap after 4 hours. Serve with additional graham crackers, if desired.