Easy Banana-Caramel-Chocolate Pudding Pie

• 8 PLANTERS Pecan Halves
• 1 oz. BAKER'S Semi-Sweet Chocolate, melted
• 2 pkg. (3.9 oz. each) JELL-O Chocolate Flavor Instant Pudding
• 2 cups plus 1 Tbsp. cold milk, divided
• 1 pkg. OREO Pie Crust (6 oz.)
• 1 cup sliced banana
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 10 KRAFT Caramels

1. Dip one end of each nut half in melted chocolate.
2. Place on waxed paper-covered baking sheet; refrigerate until firm.
3. Meanwhile, beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min.
4. (Pudding will be thick.)
5. Spoon 1-1/2 cups pudding into crust; top with banana slices.
6. Gently stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pie.
7. Refrigerate 3 hours or until firm.
8. Microwave caramels and remaining milk in small microwaveable bowl on HIGH 30 sec.
9. ; stir until caramels are completely melted and sauce is well blended.
10. Cool slightly.
11. Top pie with remaining COOL WHIP, nuts and caramel sauce just before serving.

halves, chocolate, cold milk, oreo pie crust, banana, caramels

Taken from www.kraftrecipes.com/recipes/easy-banana-caramel-chocolate-pudding-pie-156456.aspx (may not work)