2 pkg. (app. 3.56 oz. each) chocolate instant pudding
2 cups cold milk
2 ½ cups frozen dessert whipped topping, thawed and divided
2 squares semi-sweet baking chocolate
Spread caramel topping onto bottom of crust. Reserve ½ of the nuts for garnish. Coarsely chop remaining nuts; toss with broken Pretzel Sticks and sprinkle over caramel topping.
Beat pudding mixes and milk with whisk 2 min. Stir in 1 ½ cups thawed dessert whipped topping; pour into crust. Refrigerate 2 hours or until firm.
Microwave chocolate squares and remaining thawed dessert whipped topping in microwaveable bowl on high 1 minute; stir until blended. Spread over pie. Top with reserved nuts. Let stand 10 minutes before serving.