Bob Evans Pecan Caramel French Silk Pie (copycat)
1 baked pie shell, not graham cracker
2 jars caramel ice cream topping
1 lb. chopped pecans
4 cups chocolate mousse (homemade, or made from mix)
2 cups chipped cream
8 oz. cream cheese, softened
1/2 cup sugar
Mix cream cheese with sugar. Set aside 2 Tbs. nuts for garnish. Mix
remaining nuts and caramel. Spread in shell. Spread cream cheese mix
over that. Next, layer the mousse on top of the cream cheese layer.
Top the mousse with the whipped cream. Garnish and refrigerate before
serving for at least 2 hours. Makes 1 pie.