Prick edges and bottom of pie shell; bake for 10 minutes until lightly browned; let cool. Core and cut apples into 1/4-inch slices. Melt butter in a large skillet over medium heat; add apples and lemon juice. Saute for 2 minutes until apples are tender; add sugar. Cook for 1 minute. Remove from heat; let cool. In a bowl, mix cream cheese at high speed until smooth; add 1 cup milk and pudding, blending together. Add remaining milk; beat for an additional minute. Spoon into pie shell; arrange apples overlapping each other. Brush with melted jelly or dissolve jelly with 1 cup boiling water and 1/2 cup cool water. When it begins to jell pour over apples. Refrigerate 1-2 hours. Makes 8 servings.