Frosty Chocolate Caramel Pie
|For graham cracker crust|
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Semisweet chocolate chips||6 Ounce (1 Package / 1 Cup)|
|Frozen whipped topping||9 Ounce, thawed (1 Container / 4 Cups)|
|Water||1⁄4 Cup (4 tbs)|
|Pecan halves||1⁄3 Cup (5.33 tbs)|
1. Prepare Graham Cracker Crust, adding 1/2 cup graham cracker crumbs. Place chocolate chips and 3 tablespoons water in large bowl or 2 1/2-quart casserole. Microwave uncovered on high 1 minute to 1 minute 30 seconds or until chocolate is softened. Stir until smooth. Let stand 10 minutes.
2. Stir in vanilla; fold in whipped topping. Spoon into crust. Freeze at least 4 hours until firm.
3. Place caramels and 1/2 cup water in 4-cup measure. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds or until caramels are softened. Stir until smooth. Stir in pecans; cool. Pour over pie.