3 c. Frosted Flakes cereal
1/2 c. chopped nuts, peanuts or pecans
1/2 c. butter
2 tbsp. sugar
1/2 pt. whipping cream, chilled
1 (3 1/2 oz.) pkg. vanilla instant pudding mix
1 c. cold milk

Crushed Frosted Flakes to measure 1 cup fine crumbs. Place in small bowl, Stir in nuts. Set aside.

Measure butter and sugar into small saucepan. Cook over low heat, stirring constantly, just until mixture bubbles. Remove from heat. Add crumbs mixture. Mix well. Reserve 2 tablespoons crumbs mixture for topping.

With back of spoon, press remaining crumbs mixture evenly and firmly around sides and in bottom of 9-inch pie pan to form crust. Chill.

In small mixing bowl, whip cream until stiff peaks form. Set aside. Place pudding mix and milk in large mixing bowl. Beat 1 minute. Gently fold in whipped cream. Spread filling evenly in chilled crust. Sprinkle reserved crumbs topping evenly over filling. Refrigerate about 2 hours or until set. Serves 8.

NOTE: To cut pie easily, place hot wet towel under bottom and around sides of pan. Allow to stand a few minutes.