Salted Caramel No-Bake Pie

Ingredients:

1 (6-oz,) pre-made graham cracker crust or pecan crust

8 oz. cream cheese, room temperature

½ c. powdered sugar

½ t. vanilla extract

1 (3.4-oz.) box instant vanilla pudding

1½ c. half & half cream

½ c. jarred salted caramel sauce

4 oz. whipped topping

Additional salted caramel and 2 tablespoons of chopped pecans for garnish

Directions:

1. In a large mixing bowl, with a hand mixer on low, beat together the cream cheese, powdered sugar, and vanilla extract for 2 to 3 minutes or until creamy and smooth.
2. Spread the cream cheese mixture evenly onto the bottom of the prepared pie crust. 
3. Place your pie into the refrigerator to chill while you make your next layer.
4. In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. 
5. Fold the salted caramel into the vanilla pudding until evenly incorporated. 
6. Spread the salted caramel pudding layer evenly over the cream cheese layer.
7. On top of the caramel layer, spread the whipped cream topping. 
8. Garnish with an extra drizzle of caramel and chopped pecans.
9. Refrigerate your salted caramel pie for 4 hours, or up to overnight, before slicing and serving.

Tip:  If you cannot find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.