Prepare the Crust: Spray two pie pans with nonstick spray. Lay the pie crust over the pie pan evenly. Poke the crust with a fork, then place pie weights or dried beans inside each crust to keep the crust from shrinking during baking. Bake the crust at 350 degrees for 10 minutes.

Caramel Pecan Pie Layer: Heat the butter in a saucepan over medium heat and slowly whisk as you add the sugar. Remove the pan from heat and slowly whisk in the caramel ice cream topping, then eggs, then vanilla and salt. (If the egg cooks a little, pour the mixture through a mesh strainer.) Sprinkle one cup of chopped pecans over the bottom of each crust. Pour half of the caramel mixture over the pie. Bake at 375 degrees for 30-40 minutes. Cool completely.

Whipped Cream & Cream Cheese Layer: Beat the whipped cream and instant pudding with a stand mixer until whipped cream forms. Set aside. Beat the softened cream cheese in a stand mixer or with a hand mixer. Add the powdered sugar and mix until combined. Add ⅓ of the whipped cream (set the rest aside) to the cream cheese mixture and use a silicone spatula to gently combine. Spread half of the cream cheese mixture over each pie with an offset spatula.

Chocolate Layer: Place the chocolate chips in a microwave-safe bowl. Pour the heavy cream over the chocolate chips. Heat at 50% power in the microwave in 30 second intervals, stirring in between. When the ganache is completely melted, allow the ganache to cool slightly. Add about ¼ cup of ganache into a ziplock bag and set aside to drizzle on top of the pie. Spread half of the remaining ganache over the cream cheese layer on each pie. Place the pie in the freezer while preparing the whipped cream.

Whipped Cream and Toppings: Place the remaining whipped cream/pudding mixture into a large piping bag with a large star tip. Pipe stars of whipped cream on top of the pie (or spread over the chocolate evenly with a spatula). Drizzle the chocolate ganache and caramel sauce over the top of the pies. Sprinkle with 2-4 tablespoons of chopped pecans.