Triple Layer Eggnog Pie - cooking recipe

Ingredients

10 caramels
1 cup cold milk, divided
1 (6 ounce) graham cracker pie crust
1/2 cup chopped pecans, toasted
1 cup cold eggnog
2 (3 1/2 ounce) boxes vanilla instant pudding mix
1 (8 ounce) container whipped topping, thawed and divided
1/8 teaspoon cinnamon or 1/8 teaspoon ground nutmeg

Preparation

Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.