Caramel Eggnog Pie

Place caramels and 1 tablespoon of the milk in a microwaveable bowl. Microwave on MEDIUM (50%) 30 seconds or until caramels are completely melted when stirred. Pour into crust; sprinkle with pecans. In a large bowl, beat together the eggnog, 1 cup milk and pudding mix with wire whisk for 2 minutes. Spoon about three fourths of the pudding over pecans in crust. Stir half of the whipped topping into remaining pudding, blending well. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 to 4 hours before serving. Store leftover pie in refrigerator.