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Caramel Eggnog Pie

10 soft caramel candies, unwrapped
1 tablespoon milk
1 (9-inch) graham cracker crust
1/2 cup chopped pecans, toasted*
1 cup cold eggnog

1 cup milk
1 (6-ounce) package instant vanilla pudding mix
1 (8-ounce) container nondairy whipped topping, thawed - divided use

1. Place caramels and 1 tablespoon of the milk in a microwaveable bowl. Microwave on MEDIUM (50%) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
2. In a large bowl, beat together the eggnog, 1 cup milk and pudding mix with wire whisk for 2 minutes. Spoon about three fourths of the pudding over pecans in crust.
3. Stir half of the whipped topping into remaining pudding, blending well. Spread over pudding layer in crust; top with remaining whipped topping.
4. Refrigerate 3 to 4 hours before serving. Store leftover pie in refrigerator.

Makes 10 servings.

*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool.

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