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Chocolate Turtle Pie

1/4 c Caramel ice cream topping
6 oz Graham cracker crust
1/2 c Pecans; chopped
2 pk 4 oz chocolate pudding;
-cook and serve variety
3 c Milk
Cool whip

Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with cool whip.

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