1/4 c. caramel or butterscotch flavored dessert topping
1 baked 8 or 9 inch pie shell, cooled
3/4 c. pecan halves
1 pkg. (4 serving size) Jello Chocolate Flavor pudding and pie filling
1 3/4 c. milk
1 3/4 c. thawed Cool Whip Non Dairy whipped topping

Place caramel topping in small saucepan. Heat over medium heat until topping comes to a boil, stirring constantly. Pour into pie shell. Arrange pecans on topping and chill.

Combine pie filling mix and milk in medium saucepan; blend well. Cook and stir over medium heat until mixture comes to a full boil. Cool 5 minutes, stirring twice. Pour over nuts in pie shell. Cover surface with plastic wrap. Chill about 3 hours. Remove plastic wrap. Pipe whipped topping around edge of pie. Drizzle with additional topping and garnish with additional pecans, if desired.