Creamy Dulce de Leche Pie

• 3/4 cup caramel ice cream topping, divided
• 1 ready-to-use graham cracker crumb crust (6 oz.)
• 1/2 cup PLANTERS Pecan Pieces, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1 chocolate-covered English toffee bar (1.4 oz.), chopped
• 1/2 tsp. unsweetened cocoa powder

1. Spread 3 Tbsp.
2. caramel topping onto bottom of crust; sprinkle with 1/3 cup pecans.
3. Mix cream cheese and 1/2 cup of the remaining caramel topping until blended.
4. Stir in 2 cups whipped topping and chopped candy.
5. Spoon into crust.
6. Top with remaining whipped topping and pecans.
7. Sift cocoa powder over top.
8. Drizzle with remaining caramel topping.
9. Refrigerate 1 hour.

caramel ice cream topping, ready, philadelphia cream cheese, chocolate, cocoa

Taken from www.kraftrecipes.com/recipes/creamy-dulce-de-leche-pie-110966.aspx (may not work)