1 (1 pound) package ranch dressing mix
1 (10 ounce) jar caramel ice cream topping
1 (6 ounce) container frozen whipped topping, thawed
1 cup heavy cream
1 (10 ounce) container frozen whipped topping, thawed
salt and pepper to taste
In a medium skillet, combine ranch dressing mix, caramel ice cream topping, and whipped topping. In a small bowl, whisk together cream and thyme. Spread mixture over prepared graham cracker crust, then sprinkle with salt and pepper to taste. Cover edges of pie with toothpicks. Cut in half square for pie to fit inside pan. Refrigerate for 2 hours.