Snickurtle Pie

Directions

1. 1
   In a mixing bowl mix together the crumbs and butter; press onto the bottom and up the sides of a 9-inch pie plate.
2. 2
   In your electric mixer's bowl, beat together the cream cheese, sugar, and peanut butter. Mix well.
3. 3
   Toast the pecans over medium heat for 3 minutes on your stovetop. Shake them frequently so they don't burn.
4. 4
   To the electric mixer's bowl, add in the whipped topping and half of the toasted pecans; blend well.
5. 5
   On the bottom of the cookie crust, spread 1/4 cup of caramel ice cream topping. Spread the cream cheese mixture on top of the caramel.
6. 6
   Freeze for 3 hours. Take out the pie and spread the rest of the pecans over the top.
7. 7
   Melt some chocolate and drizzle it with a spoon across the entire pie. When done with the chocolate, get the caramel topping and drizzle some more. Put it back in the freezer for another 1 to 2 hours.
8. 8
   Serve when ready. Keep it frozen.