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Combine all crust ingredients; press into a 9-inch pie pan. Bake at 350 degrees for 10 minutes.
Beat half of the cream cheese until smooth. Add melted dark chocolate and beat until smooth. Add 3/4 C of the whipped topping then beat till smooth. Spread into prepared graham cracker pie crust and place in freezer until set.
In a microwave safe bowl, heat 3/4 C of the carmel ice cream topping in microwave until runny, about 30 seconds.
In a small bowl, combine cornstarch and water. Add cornstarch mixture to the warmed caramel topping and stir to combine. Microwave 30-60 seconds or until caramel has thickened, stirring once or twice. (If mixture is too thick, stir in a small amount of water to thin slightly.
Stir in the 1/2 C pecans, spread over dark chocolate layer, then place in freezer to set.
Beat remaining cream cheese until smooth. Add canned pumpkin and beat smooth. Add another 3/4 C of the whipped topping and mix well. Spread over caramel-pecan layer, then place in frezer to set.
Gently combine remaining whipped topping with the remaining 1/4 C caramel ice cream topping. Spread over pumpkin layer, sprinkle with finely chopped pecans. Refrigerate until ready to serve.
Serves 8 - 10 and SO DELICIOUS!