CHOCOLATE TURTLE PIE

1/4 cup caramel dessert topping
1 chocolate flavor or graham cracker pie crust (6 ounces)
1/2 cup chopped pecans
2 packages (4-serving size) Jello Chocolate Flavor Cook and Serve Pudding and Pie Filling
3 cups milk
Thawed Cool Whip

Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate.

Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice.

Pour into crust. Place plastic wrap on surface of filling.

Refrigerate 3 hours or until set.

Garnish with Cool Whip. Store leftover pie in refrigerator.

Makes 8 servings