Triple Layer Eggnog Pie

Ingredients:

10 caramels
1 cup cold milk, divided
1 graham pie crust
1/2 cup chopped pecans
1 cup cold eggnog
2 small packages, vanilla flavor instant pudding and pie filling
1 8 oz tub whipped topping, thawed, divided

Instructions:

Place caramels and 1 tablespoon of the milk in microwaveable bowl.  Microwave on medium 30 seconds or until caramels are completely melted when stirred.  Pour into crust; sprinkle with pecans.

Pour remaining milk and eggnog into large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Mixture will be thick.  Spoon 1 1/2 cups of the pudding over pecans in crust.

Add half of the whipped topping to remining pudding; stir until well blended.  Spread over pudding layer in crust; top with remaining whipped topping.  Refrigerate at least 3 hours before serving.  Store leftovers in refrigerator.