- 1/4 cup caramel dessert topping
- 1 graham pie crust (6 oz or 9 inch)
- 1/2 cup chopped pecans
- 3 cups cold 2% milk
- 1 package (8 serving size) Jell-O chocolate Fudge Flavor instant pudding and pie filling
- Whipped cream, homemade or thawed store bought
Spread caramel topping onto bottom of crust. Sprinkle with pecans; refrigerate.
Pour cold milk into large bowl, add pudding mix. Beat with wire whisk 1 minute. Pour at once into crust. Refrigerate 2 hours. Garnish with whipped cream and sprinkle additional chopped pecans and drizzle with additional caramel topping if desired. Store leftover pie in refrigerator.
Easy and YUMMY!!!