1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
2 packages (3 ounce) cream cheese, softened
1/2 cup sour cream
1-1/4 cups milk
1 package (3.9 ounce) chocolate instant pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into piecrust and spread evenly.
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.
With a spoon (or pour fudge topping into a resealable plastic bag and snip off a corner of the bag) drizzle fudge topping over pudding layer in a decorative pattern. sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time. Serves 12.
Note: Create a homemade crust with chocolate sandwich cookies. Mix 1-1/2 cups cookie crumbs with 3 tablespoons melted butter. Press into a 9-inch pie plate. Bake at 350 degrees for 6 to 8 minutes.