9-inch Baked Cookie Crust (below)
1 envelope (about 2 ounces) dessert topping mix
1 can of our chocolate or chocolate fudge pudding (2 cups)
Pecan halves

Bake cookie crust. Prepare topping mix as directed on package. Gently fold 1 1/2 cups of the topping into pudding; pour into baked cookie crust. Chill at least 4 hours. Garnish with remaining topping and the pecan halves. For easier cutting, remove pie from refrigerator 10 minutes before serving.

9-inch Baked Cookie Crust

Heat oven to 350°. Mix 1 1/2 cups vanilla or chocolate wafer cookie crumbs and 1/4 cup butter or margarine, melted. If you wish, reserve 2 to 3 tablespoons crumb mixture for topping. Press remaining mixture firmly and evenly against bottom and side of pie pan. Bake 10 minutes cool.

Make vanilla and butterscotch pies from our puddings, too. Mix or match them with the chocolate and vanilla cookie crusts.

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