1 (7 oz.) pkg. caramels
1/4 c. evaporated milk
3/4 c. chopped pecans
1 (9-inch) chocolate crumb pie crust
2 (3 oz.) pkg. softened cream cheese
1/2 c. sour cream
1 1/4 c. milk
1 (3.9 oz.) pkg. chocolate instant pudding mix
1/2 c. fudge topping
caramel topping

Melt caramels and evaporated milk over medium heat; stir constantly until smooth. Stir in pecans. Pour into pie crust.

Combine cream cheese, sour cream and milk in a blender; blend until smooth. Add pudding mix and blend for about 30 seconds longer. Pour mixture over caramel layer and chill until set, about 15 minutes. Drizzle with fudge and caramel topping.

Variations: Omit pecans; use graham cracker crust and vanilla pudding.