1 graham cracker crust (deep dish)
1 (8 oz.) pkg. cream cheese
1 can Eagle Brand milk
1 (8 oz.) Cool Whip
2 c. pecans (crushed)
3/4 stick butter
1 bottle caramel sauce

Mix cream cheese, milk and Cool Whip. Pour in pie shell. Toast pecans with butter on 325 degrees for 20 minutes. Pour over mixture. Pour bottle of caramel sauce over nuts and mixture. Freeze and serve.