From Simple and Delicious Magazine
25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (pre-made)
2 pkg (3 oz each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups cold 2% milk
1 pkg (3.9 oz) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed
In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth. Stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.
Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans. Yield: 12 servings
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