Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.

Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set - about 15 minutes.

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Optionally substitute caramel for fudge in this recipe.

Note: Nuts are easier to chop when they are warm. Heat in the microwave on high for 2 minutes prior to chopping.

For a quick way to drizzle the fudge topping, put topping into resealable plastic bag, snip off a corner, then pipe topping over the pudding layer.