Prepare brownies: bake a box mix according to package directions or use store-bought brownies. Let brownies cool completely.

Press cooled brownies into a pie pan to form an even crust, making sure there are no holes.

Spread the 1/2 cup caramel ice cream topping evenly over the brownie crust. Sprinkle the 1/2 cup chopped pecans over the caramel, if using.

In a medium bowl, pour in 1 cup milk and 3/4 cup International Delight Cold Stone Creamery Founder's Favorite creamer. Add both packages of 3 oz Jell-O Chocolate Instant Pudding and whisk (or beat with an electric mixer) for 2 minutes, until the mixture is blended and thickened.

Divide the prepared pudding into two equal portions.

Carefully spread one half of the pudding evenly over the caramel-and-pecan layer.

Add half of the 8 oz Cool Whip to the remaining pudding and gently fold until combined.

Spread the pudding + Cool Whip mixture over the first pudding layer.

Spread the remaining Cool Whip over the top as the final layer.

Refrigerate the pie for several hours, until set. Serve cold.