Place caramels and evaporated milk in a heavy saucepan.
Cook over medium heat for about 5 minutes, stirring constantly, until smooth. Stir
in 1/2 cup of the chopped pecans. Pour into chocolate crumb crust.
In a blender or food processor, combine cream cheese, sour cream and milk. Process
until smooth. Add pudding mix and process for about 30 seconds longer. Pour over caramel
layer and refrigerate 15 minutes, or until set.
Drizzle fudge topping over cake in a decorative pattern. Sprinkle with remaining
1/4 cup pecans. Refrigerate until ready to serve.
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