Dulce deLeche Pie

DULCE deLECHE PIE

¼ C. Caramel Ice Cream topping

1 Honey Maid Graham Pie Crust

½ C. Planters Pecan Pieces

1 Pkg Philadelphia Cream Cheese, softened

1 tub 8-oz Cool Whip

1 chocolate-covered English toffee bar

½ tsp unsweetened cocoa powder

Spread 3 T of the caramel topping onto both of crust; sprinkle with 1/3 C pecans. Mix cream cheese and ½ C of remaining caramel topping and the chopped candy. Spoon into crust. Top with remaining whipped topping and pecans. Sift cocoa powder over top. Drizzle with remaining caramel topping. Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.