1 refrigerated ready-to-bake pie crust (from a 15 oz. box of 2)
3/4 c. fat-free caramel ice cream topping
2 large eggs
2 tbsp. stick butter, melted
1 tsp. vanilla extract
1 (10 oz.) can salted mixed nuts

Heat oven to 450°F. Line a 9-inch round cake pan with foil, letting ends extend about 2-inches above pan. Unfold pie crust in pan. Press into pan and fold edges down slightly to make a 1-inch high lip. Press edges gently with a fork, then prick crust with fork. Press a sheet of foil slightly and snugly onto crust.

Bake 12 minutes; remove foil off top and bake 6 minutes more until lightly browned. Reduce heat to 350°F.

Whisk ice cream topping, eggs, butter and vanilla in a medium bowl until well blended. Pour into crust and scatter nuts evenly on top.

Bake 25 to 30 minutes until puffed and lightly browned. Cool, then refrigerate 4 hours to firm. Lift foil by ends to cutting board and cut into 24 wedges.