Instructions:

Prepare Cookie Crumb Crust as directed below. Heat caramels, margarine and 2 tablespoons water over medium heat, stirring frequently, until caramels are melted. Pour into crust. Sprinkle with pecans. Refrigerate about 1 hour until chilled. Beat cream cheese and 1/3 cup powdered sugar until smooth. Spread over caramel layer; refrigerate.Heat chocolate and 3 tablespoons hot water over low heat, stirring constantly, until chocolate is melted. Cool to room temperature. Stir in vanilla. Beat whipping cream and 2 tablespoons powdered sugar in chilled medium bowl until stiff. Reserve 1-1/2 cups. Fold chocolate mixture into remaining whipped cream. Spread over cream cheese mixture. Top with reserved whipped cream. Garnish with chocolate curls if desired. Refrigerate pie at least 1 hour or until firm. Refrigerate any remaining pie. 12 Servings; 455 Calories Per Serving.Cookie Crumb CRustheat oven to 350 degrees. Mix crumbs and margarine. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate, 9 X 1-1/4 inches. Bake for 10 minutes; cool.