INGREDIENTS
1 (7-oz.) package caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
2 (3-oz.) packages cream cheese, softened
1/2 cup sour cream
1 1/4 cups milk
1 (3.9 oz.) package chocolate instant pudding mix
1/2 cup fudge topping
DIRECTIONS
Place the caramels and evaporated milk in a heavy saucepan.
Heat over medium-low heat, stirring constantly until smooth (about 5 minutes).
Stir in 1/2 cup chopped pecans and pour into the piecrust.
Combine cream cheese, sour cream, and milk in a blender. Blen until smooth. Add the pudding mix and blend for about 30 seconds longer. Pour the pudding mixture over the caramel layer in the pie shell. Loosely cover the pie and chill at least 15 minutes.
Drizzle the fudge topping over the top of the pudding layer in a decorative pattern.
Sprinkle the top of cake with the rest of the pecans.
Loosely cover pie and kept in the refridgerator until ready to serve.
 ENJOY!
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