Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Pie crust shell |
| 1 pack | Cream cheese, softened 6 oz. |
| ⅔ cup | Powdered sugar |
| ¾ teaspoon | Vanilla extract |
| ¾ cup | Semi-sweet chocolate chips, |
| \N \N | Melted 4 oz. |
| 1½ cup | Whipped topping, thawed |
| ½ cup | Pecan halves |
| \N \N | Caramel ice cream topping |
Bake crust according to the package directions for empty baked pie crusts; let cool. In a medium bowl, beat together cream cheese, powdered sugar and vanilla. Stir in melted chocolate chips, mixing well. Fold in whipped topping. Spoon cream cheese mixture into baked pie crust; arrange pecan halves on top. Chill for 1 to 2 hours. Drizzle caramel topping over each servings, makes 6 servings.
Randy Rigg