BUTTERSCOTCH PECAN PUDDING PIE

BUTTERSCOTCH PECAN PUDDING PIE 1 cup graham crumbs 1/4 cup butter, melted 1/4 cup finely chopped pecans 2 Tbsp. brown sugar 2 pkg. (4-serving size each) Jell-O Butterscotch Instant Pudding 2 cups plus 1 tsp. cold milk, divided 2 cups thawed Cool Whip Whipped Topping, divided 4 Kraft Caramels Heat oven to 350°F. Mix first 4 ingredients; press onto bottom and up side of 9-inch pie plate. Bake 8 min.; cool. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. (Pudding will be thick.) Pour half the pudding into crust; spread to evenly cover bottom. Stir 1 cup Cool Whip into remaining pudding; spoon over layer in crust. Cover with remaining Cool Whip. Microwave caramels and remaining milk in microwaveable measuring cup on HIGH 30 sec. or until sauce is smooth, stirring after 30 sec. Drizzle over pie. Refrigerate 3 hours.