You may also like
Categories:Viewed: 26 - Published at: 5 years ago
Ingredients
- 1/4 c. caramel or butterscotch dessert topping
- 1 graham cracker or chocolate flavor pie crust
- 1/2 c. chopped pecans
- 2 small boxes chocolate pudding and pie filling
- 3 c. milk
Method
- Spread caramel topping on bottom of pie crust; sprinkle with pecans.
- Refrigerate.
- Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust.
- Place plastic wrap on surface.
- Refrigerate 3 hours.
