1 (14 ounce) bag caramels
1 (5 ounce) can evaporated milk
1 1/4 cup chopped pecans, divided
1 (9-inch) chocolate crumb piecrust
3 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup milk
1 (3.9 ounce) box instant chocolate pudding mix
1/2 cup fudge topping

Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1 cup chopped pecans. Pour into piecrust.

Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds longer.

Pour pudding mixture over caramel layer, covering evenly. Chill, loosely covered, until set, about 15 minutes.

Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.