Caramel Pie - cooking recipe

Ingredients

2 (9-inch) pie shells, baked and cooled or 2 graham cracker crusts
8 oz. cream cheese, softened
12 oz. La Creme whipped topping
1 (14 oz.) can sweetened condensed milk
1 c. pecans, sauteed in butter
1 (12.25 oz.) jar caramel ice cream topping

Preparation

Blend cream cheese and condensed milk until smooth.
Fold in La Creme.
Put half of mixture into each pie shell.
Drizzle with caramel topping and sprinkle with 1/2 cup nuts.
Repeat layer. Freeze.
Serve directly from freezer.