Ingredients:
1 (7 ounce) package caramels
¼ cup evaporated milk
½ cup pecans, chopped
1 (9-inch) prepared chocolate crumb piecrust
2 (3 ounce) packages cream cheese, softened
½ cup sour cream
1¼ cups milk
1 (3.9 ounce) package chocolate instant pudding
½ cup fudge topping
¼ cup pecans, chopped
Preparation:
Place caramels and evaporated milk in large saucepan. Heat over medium heat, stirring constantly until smooth. Stir in ½ cup pecans. Pour into piecrust. Combine cream cheese, sour cream, milk, and pudding mix in blender. Process until smooth. Pour pudding mixture over caramel layer, covering evenly. Loosely cover pie and chill until set. Drizzle fudge topping over pudding layer in decorative pattern. Sprinkle with ¼ cup pecans. Cover loosely and chill in refrigerator.
This recipe was published in 'Everyday chocolate 120 Tasty Recipes - p67'.
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