1 1/2 c. self-rising flour
1 1/2 sticks softened butter
1 c. chopped pecans
1/2 c. sugar

Mix and spread in pan. Bake at 250 degrees for 20 minutes. Cool. 1 (8 oz.) softened cream cheese 1/2 lg. container Cool Whip

Mix and spread on crust. 2 1/2 c. milk

Mix until thick. Spread on top of 2nd layer. Spread remaining Cool Whip. Dribble caramel ice cream topping over Cool Whip. Chill 2 hours.