1/4 c. caramel or butterscotch flavored dessert topping
1 baked 8" or 9" pie shell, cooled
3/4 c. pecan halves
1 pkg. (4 serving size) Jello chocolate pudding & pie filling
1 3/4 c. milk
1 3/4 c. thawed Cool Whip

Heat caramel topping in small pan over medium heat until topping comes to a boil, stirring constantly. Pour into pie shell. Arrange pecans on topping and chill.

Combine pie filling mix and milk in medium pan; 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 surface with plastic wrap. Chill about 3 hours. Remove plastic wrap. Pipe whipped topping around edge of pie. Drizzle with additional topping and garnish with pecans, if desired.