1/4 cup plus tbsp. Caramel Ice Cream topping, divided 1/2 cup plus 2 tbsp. Chopped Pecans, divided 3 cups Milk 1 pkg. Jell-O Chocolate Fudge pudding, instant mix 1/2 cup Cool Whip 1 Graham Cracker Crust
Spread 2 tbsp. of Caramel topping onto bottom of crust and sprinkle 2 tbsp. of pecans on top of that and refrigerate. Pour milk into bowl and add the pudding mix. Beat and pour into cooled crust. Refrigerate for 1-2 hours. Top with whipped topping and decorate with caramel, and nuts.