Step 1

In large mixing bowl, place instant pudding and milk. Beat well, scraping down sides as needed, until pudding is dissolved, about two minutes. Add in whipped topping and mix until well blended, about a minute.

Step 2

Spread caramel in the bottom of pie crust. Sprinkle with chopped pecans. Spoon Chocolate Pudding mixture over. Cover and place in freezer until firm.

Step 3

Before serving,squirt a border of canned whipped topping around the edges. Drizzle a zig zag pattern of magic shell over the entire top of the pie and place in freezer, uncovered, for five minute to help set.

Step 4

Press pecans into the border for decoration, if desired. Allow to sit out for five to ten minutes before cutting. Enjoy!