1/4 c. caramel or butterscotch flavored dessert topping
1 baked 8 or 9 inch pie shell, cooled
3/4 c. pecan halves
1 1/3 c. cold milk
1 sm. pkg. instant chocolate pudding
1 3/4 c. thawed whipped topping

Bring caramel topping to a boil in small saucepan, stirring constantly. Pour into pie shell, arrange pecans on top, chill.

In small bowl blend milk and pudding at lowest speed of electric mixer, about 1 minute. Pour at once into pie shell. Chill about 3 hours. Garnish with whipped topping.