Preheat your oven to 375 °.

The graham crackers need to be finely crushed. I used my food processor, but you can also place the crackers in a large ziplock bag and crush them with a rolling

Place the crushed graham crackers in a medium sized bowl. Add in the rest of the crust ingredients and stir to combine.

Once combined, pour the ingredients into a 9 inch (mine is 9 1/2 inches) pie pan. Using your hands, or the back of a spoon, press the graham cracker mixture evenly into the pie pan.

Place your pie crust in the oven. Let it bake for 7 minutes.

Place the softened cream cheese in a large mixing bowl.

Using an electric mixer, beat the cream cheese and add the Eagle Brand Milk gradually.

Add the cup of cold milk, vanilla, butter and Jell-o pudding mix. Whip the mixture until thick.

When the pie filling is combined, spoon it into your graham cracker crust and spread it evenly.

Place 10 ounces of salted caramel chips in a small microwavable bowl. Microwave on high for 1 minute. Remove from microwave and stir. If the chips are melting as you stir, you are done. If not, microwave in increments of 20 seconds until they melt.

Pour the melted sea salt caramel on top of the chocolate filling and spread evenly across the pie. Just like frosting a cake.

The Cool Whip needs to be thick to pipe it. I placed mine in the freezer until it was not quite frozen. You want it thickened up but you don’t want it frozen solid.

Snip the corner off of a plastic bag and insert a piping tip of your choosing. Fill the bag with whipped cream and pipe drops of whipped cream around the edge of the pie. This could also be done with Redi-Whip whipped cream. It comes in a can, so you would not need the plastic bag and piping tip.

Finally, use chocolate chips to decorate the middle of the pie.

Place the pie in the refrigerator until ready to serve. The sea salt caramel will firm up and make a nice shell.