1 c. cold milk, divided
1 (6 oz) graham pie crust
1 c. cold eggnog
1/2 c. chopped pecans, toasted
2 (3.4 oz.) pkgs. vanilla flavor instant pudding
1 (8 oz.) tub whipped topping, thawed, divided
Microwave caramels and 1 Tbsp. milk in microwavable bowl on medium (50 percent) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with nuts. Beat pudding mixes, eggnog and remaining milk with whisk two minutes; spoon 1 1/2 cup over nuts. Stir half the whipped topping into remaining pudding; spread over pudding layer in crust. Top with remaining whipped topping. To toast nuts, heat oven to 350°. Spread nuts in single layer in shallow pan. Bake five – seven minutes or until lightly toasted, stirring occasionally. Makes 10 servings.