1 (7 oz) pkg caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9 inch) chocolate crumb piecrust
2 (3 oz) pkgs cream cheese, softened
1/2 cup sour cream
1-1/4 c milk
1 pkg chocolate instant pudding mix
1/2 c fudge topping
1. Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust
2. Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds longer.
3. Pour pudding mixture over caramel layer. Cover evenly. Chill loosely covered until set- about 15 minutes
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill loosely covered until serving time.
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