Chocolate Glazed Turtle Pie
1 prepared graham cracker pie crust (6 ounce)
1/4 cup caramel ice cream topping
1/2 cup pecan halves, divided
2 packages (3.9 ounce each) chocolate instant pudding mix
2 cups cold milk
2 cups thawed whipped topping (like Cool Whip), divided
2 squares semi-sweet chocolate
Spread caramel topping in the bottom of the prepared pie crust. Reserve 10 whole pecans for garnish (I used 12 pecans). Coarsely chop remaining pecans; sprinkle over caramel topping in pie shell.
Beat the pudding mixes with milk and whisk for 2 minutes. Stir in 1 cup Cool Whip; pour into crust. Refrigerate 2 hours or until firm.
Microwave chocolate squares and remaining Cool Whip in microwaveable bowl on HIGH 1 minute; stir until melted and blended. Spread over pie. Top with reserved nuts. Let stand 10 minutes before serving.
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