Caramel Pie - from Raymond

Eagle Brand non-fat sweetened condensed milk
Cool Whip (low-fat, 8 oz.)
8" graham cracker or oreo pie crust (bought)

Remove label from sweetened condensed milk. Place in a pot deep enough to keep the can covered with water. Bring to a boil; then simmer for 3 hours. This makes your caramel pie filling. Let cool to room temperature. Open can and spread into pie shell. Top with Cool Whip and garnish with nuts and chocolate morsels. Refrigerate. (Raymond's Note: I usually boil 4 to 6 cans at a time and refrigerate them. I have kept them as long as six months before using.