Ingredients:
1 baked pie shell, not graham cracker
2 (12 ounce) jars caramel ice cream topping
1 lb chopped pecans
4 cups chocolate mousse mix
2 cups whipped cream
8 ounces cream cheese, mixed with 1/2 cup granulated sugar

Directions:
1. Set aside 2 tablespoons of nuts for garnish. Mix remaining nuts with caramel. Spread in shell. Spread cream cheese mix over that. Then the mousse. Then the whipped cream.
2. Garnish and refrigerate before serving for at least 2 hours.