• 2 packages graham crackers
• 1/2 cup sugar
• 1 cup butter, melted
• 1/2 pound Cocoa Dark Candy Coating
• 1 3/4 Bavarian Cream Pastry Filling, room temp
• 2 cups whipped topping
• 1 1/2 pounds Peter's Caramel
• 1 cup Bavrian Cream Pastry Filling, room temp
• 2 cups whipped topping
• whipped topping
• 1 1/2 cup chopped pecans

Mix together graham cracker crumbs, sugar and melted butter. Press into 9x13 pan. Bake at 350 for 10 minutes. Cool in refrigerator. DESSERT DIRECTIONS For the chocolate layer, melt cocoa dark. Add 1 3/4 cup bavarian cream and mix together until smooth. Cool and fold in 2 cups whipped topping. When crust is cool, spread the chocolate layer mixture on the bottom of the crust. Sprinkle 1 cup of chopped pecans over chocolate layer. Set aside in refrigerator. For the caramel layer, melt the caramel. Add 1 cup bavarian cream ,which is at room temperature, and mix together until smooth. Cool and fold in 2 cups whipped topping. Spread on top of chocolate layer. Spread whipped topping over the top and sprinkle with ½ cup remaining chopped pecans. Chill in frig 24 hours or overnight.