1/4 caramel dessert topping
1 (8 or 9 inch) baked pie shell
3/4 c. pecan halves
1 (4 serving size) pkg. Jello chocolate pudding
1 3/4 c. milk
1 3/4 c. Cool Whip or whipping cream

Place caramel topping in small saucepan. Heat over medium heat until it comes to a boil, stirring constantly. Pour into pie shell. Arrange pecans on topping and chill. Combine pie mix and milk in 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 with wax paper. Chill 3 hours. Remove paper. Pipe whipped topping around edge. Drizzle with additional topping and garnish with pecans.