1 – 14 oz. bag of caramels
1 – 5oz. Can evaporated milk
1 ¼ cups chopped pecans, divided
1 -9 inch chocolate crumb piecrust
1 -3oz. Package cream cheese, softened
½ cup sour cream
¼ cup milk
1 -3.9 oz. package instant chocolate pudding mix
½ cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring constantly until smooth – about 5 minutes.
Stir in 1 cup chopped pecans.
Pour into piecrust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth.
Add pudding mix. Process 30 seconds more.
Pour into piecrust over caramel layer.
Chill, loosely covered until set. About 15 minutes.
Drizzle fudge topping in a decorative pattern.
Sprinkle remaining nuts over the top.
Chill loosely covered until ready to serve.
TIP – Did you know – nuts are easier to chop when they are warmed?
