Shelly's Recipe

HEAVENLY CARAMEL PIE

Category: Pie - Nut

1 refrigerated pie crust (from 15-oz box), softened as directed on box
1 1/2 cups caramel ice cream topping (from two 12.25-oz jars)
1/4 cup chopped pecans
2 (8 oz) pkgs cream cheese, softened
1 (8 oz) container frozen whipped topping, thawed
1/2 cup pecan halves

Preheat oven to 450. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Bake 10 to 12 minutes or until light golden brown. Cool completely on cooling rack, about 15 minutes.

In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust.

In large bowl, beat cream cheese and 1 cup of the caramel topping on medium speed until well blended. Fold in whipped topping just until blended (do not over mix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie.