“Rich and sinful to be sure. Scrumptious. If you’re going to cheat on your diet for some dessert, this one is it!”

Ingredients Nutrition

  • Chocolate Crust
  • 13 cup butter or 13 cup hard margarine
  • 1 14 cups chocolate wafer crumbs
  • 12 cup finely chopped pecans
  • 1 tablespoon icing sugar (confectioners')
  • Caramel Layer
  • 20 caramels
  • 2 tablespoons butter or 2 tablespoons hard margarine
  • 2 tablespoons milk
  • Truffle Layer
  • 1 12 cups semi-sweet chocolate chips
  • 1 (1 ounce) envelope whipped dessert topping mix (prepared according to package directions)
  • Topping
  • 2 cups frozen light whipped dessert topping, thawed


  1. Chocolate Crust: Melt butter in medium saucepan. Stir in wafer crumbs, pecans and icing sugar. Press in bottom and up sides of 9-inch pie plate. Bake in 350 F oven for 10 minutes.
  2. Caramel Layer: Heat caramels, butter and milk in large saucepan, stirring often, until smooth. Pour into prepared crust. Cool completely.
  3. Truffle Layer: Heat chocolate chips in medium saucepan over hot water, or on low, stirring constantly, until smooth. Do not overheat. Cool.
  4. Fold dessert topping into chocolate. Spread over cooled caramel layer. Chill for 3 to 4 hours.
  5. Topping: Spread whipped topping over pie. Garnish with grated chocolate if desired.

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