Triple Layer Eggnog Pie

Directions

1. 1
   Place caramels and 1 Tablespoon of the milk in a microwavable bowl and heat on Medium (50%) for 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans.
2. 2
   Pour remaining milk and eggnog into large bowl. Add dry pudding mixes and beat with wire whisk for about 2 minutes or until well blended. The mixture will be thick -- don't worry about that. Spoon 1-1/2 cups of the pudding over the pecans in crust.
3. 3
   Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
4. 4
   Refrigerate at least 3 hours before serving. Sprinkle pie with ground nutmeg or cinnamon just before serving. Store in the fridge.