Created by dienia b on December 8, 2014
Step 1: Crust: take pecans out of the freezer and measure them into a food processor (you can use a blender, but be careful not to blend them down too small).
Step 2: Pulse the processor until the largest pieces are as big as lentils or split peas.
Step 3: Dump it into a pie pan and push with your fingers to cover the bottom
Step 4: Cover with chips bake 10 minutes at 425 until chips melted . cool
Step 5: Beat softened cream cheese until light and fluffy. Add the powdered sugar, Sunbutter, caramel, vanilla: beat until smooth.
Step 6: Fold in one large container of whipped topping and spread into the spring form pan, that you have already made nut crust. Place in the fridge for a couple of hours over overnight to allow it to set up.
Step 7: Remove the spring form pan sides and top with additional whipped cream topping.
Step 8: Add the toppings over the whipped cream.