Bob Evans Pecan Caramel French Silk Pie
1 baked pie shell, not graham cracker
2 jars caramel ice cream topping
1 lb. chopped pecans
4 c. chocolate mousse (homemade, or made from mix.)
2 c. whipped cream
8 oz. cream cheese, softened
1/2 c. sugar
Mix cream cheese with sugar. Set aside 2 T. nuts for garnish. Mix
remaining nuts with caramel. Spread in shell. Spread cream cheese mix
over that. Next, layer the mousse on top of the cream cheese layer. To
the mousse with the whipped cream. Garnish with nuts; refrigerate
before serving for at least 2 hours. Makes 1 pie.