Ingredients
| 1 |
7-ounce package caramels |
| 1/4 Cup |
evaporated milk |
| 3/4 Cup |
chopped pecans, divided |
| 1 |
9-inch chocolate crumb piecrust |
| 2 |
3-ounce packages cream cheese, softened |
| 1/2 Cup |
sour cream |
| 1 1/4 Cup |
milk |
| 1 |
3.9-ounce package chocolate instant pudding |
| 1/2 Cup |
fudge topping |
Instructions
Heat caramels and evaporated milk in a heavy saucepan over medium-low heat, stirring continually until smooth (about 5 minutes). Stir in 1/2 cup pecans and pour into piecrust. Combine cream cheese, sour cream and milk in blender, and process until smooth. Add pudding mix and process for about 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set (about 15 minutes). Drizzle fudge topping over pudding layer in decorative pattern and sprinkle remaining pecans over all. Chill until serving time.
