Caramel-Pecan Cheese Pie

1 envelope unflavored gelatin
1/3 cup water
1/4 cup lemon juice
3 ounces cream cheese, cubed
1 cup nonfat dry milk powder
2 tablespoons sugar
1 carton (8 ounces) frozen whipped topping, thawed
5 tablespoons chopped pecans, toasted, divided
1 graham cracker crust (9 inches)
2 tablespoons caramel ice cream topping

In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Bring to a boil, stirring until gelatin is completely dissolved. Cool slightly.

In a blender or food processor, combine the lemon juice, cream cheese and gelatin mixture; cover and process until smooth. Add milk powder and sugar; cover and process for 1 minute.

Transfer to a large bowl; fold in the whipped topping. Stir in 3 tablespoons of pecans. Pour into crust. Sprinkle with remaining pecans. Drizzle with caramel topping. Cover and refrigerate for 2-3 hours or until set. Makes 8 servings.