Butter Pecan Ice Cream Pie

Yield: 2 (9 inch) pies or 1 (13 x 9 inch) cake pan

Ingredients

Crust

• 1 cup crushed Graham crackers
• 1 cup crushed soda crackers
• 1/2 cup (1 stick) butter, melted

Filling

• 1 1/3 cups milk
• 1 large box instant vanilla or French vanilla pudding
• 1 quart butter pecan ice cream, softened

Topping

• Cool Whip
• 1 cup pecan pieces

Instructions

1. Mix crust ingredients and pat into bottom and up sides of two 9 inch pie tins or the bottom only if using a 13 x 9-inch pan.
2. Bake for 8 minutes at 350 degrees F. Cool.
3. Mix Filling ingredients until smooth using electric mixer.
4. Pour into cooled crust.
5. Put into freezer until firm.
6. Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces.
7. Return to freezer.
8. Cover if you will not be using it immediately.