#743 - Turtle Cheesecake

(by Shirley McNevich)

1 - 7oz. bag Kraft caramels
1/4 cup Carnation evaporated milk
3/4 cup chopped pecans
1 - 9" Keebler chocolate graham cracker crust
6oz. Philadelphia cream cheese
1/2 cup sour cream
1 1/4 cups milk
1 - 3.7oz. box Jell-O chocolate INSTANT pudding
1/2 cup fudge topping for ice cream

In a saucepan over low heat add caramels and evaporated milk--cook and stir until smooth. Add the chopped pecans--stir. Pour this mixture into the ready-made crust. In a mixer add cream cheese, sour cream and milk--beat until smooth. Add the pudding mix to the cream cheese mixture--beat. Pour cream cheese mixture over the caramel mixture in the crust. Place in refrigerator for 2 hours, then remove and drizzle fudge topping and extra chopped pecans over the top. Keep refrigerated.