Place caramels and evaporated milk in a heavy saucepan. Heat over medium-low heat, stirring continually until smooth, about 5 minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix; process for about 30 second 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.
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