Caramel Pie - cooking recipe

Ingredients

2 (9-inch) pie shells, baked and cooled, prick shells before cooking
8 oz. cream cheese, softened
12 oz. La Creme or Cool Whip (8 oz. is plenty)
4 oz. sweetened condensed milk
1 c. pecans
1 (12 oz.) jar caramel topping (Smuckers; start with less than 6 oz. and add more to taste)

Preparation

Blend cream cheese and condensed milk until smooth.
Fold in La Creme.
Put 1/4 of the mixture in each shell.
Drizzle with the caramel topping (may be melted in microwave first).
Sprinkle with pecans.
Repeat the layers.
Freeze and serve frozen.