Instructions:

• Start by gathering all your ingredients. Ensure your cream cheese is at room temperature, as this will make it easier to blend.
• In a large mixing bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until fully incorporated.
• In a separate bowl, whisk together the instant vanilla pudding mix and half & half. Allow it to sit for a few minutes until it thickens.
• Once the pudding has thickened, gently fold it into the cream cheese mixture. Be careful not to overmix; you want it to stay fluffy!
• Gently fold in the jarred salted caramel sauce into the mixture. Reserve a little for drizzling on top later.
• Add the whipped topping and gently fold it into the mixture until just combined. This will give your pie a light and airy texture.
• Pour the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
• Refrigerate the pie for at least 4 hours, or overnight if possible. This allows the flavors to meld beautifully.
• Before serving, drizzle the reserved salted caramel sauce on top and sprinkle with chopped pecans for added crunch.