Common Cuisine |

• 1 (7-ounce) package caramels
• ¼ C evaporated milk
• ¾ C chopped pecans, divided
• 1 9-inch chocolate crumb pie crust
• 6 oz cream cheese, softened
• ½ C sour cream
• 1 ¼ C milk
• 1 (3.9-oz) pkg chocolate instant pudding mix
• ½ C fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in ½ C chopped pecans. Pour into pie crust.

Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; 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 a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Makes 12 servings.