INGREDIENTS

1 7oz pack of caramel
1/4 cup of evaporated milk
3/4 cup chopped pecans
1 9" chocolate pie crust
2 3oz packages of cream cheese (softened)
1/2 cup sour cream
1 1/4 cups milk
1 3.9oz pack of chocolate instant pudding mix
1/2 cup fudge topping

DIRECTIONS

Place caramel and evaporated milk in a heavy saucepan. Heat over medium low, stirring until smooth (about 5 minutes). Stir in 1/2 cup of pecans. Pur into pie crust.

Combine sour cream, cream cheese, and milk in a blender. Process until smooth. Add pudding mix, and process for about 30 more seconds.

Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set (about 15 minutes).

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

TIPS

Nuts are easier to chop when they are warm. Heat in the microwave on high for 2 minutes.

For a neat way to drizzle topping, pour it in a plastic ziploc bag and snip off a corner of the bag. This mimics the expensive bags that professional cake decorators use.