1 (10") pie shell, baked & cooled
14 fig bar cookies
2 c. milk
1 pkg. vanilla pudding & pie filling (not instant)
1/2 c. molasses
1 tsp. cinnamon
1/2 tsp. allspice
1 tsp. vanilla extract
1/2 tsp. salt
Whipped cream topping

Crumble fig cookie bars into milk. Add vanilla pudding and stir over medium heat until pudding bubbles. Remove from heat and stir in molasses, cinnamon, allspice, vanilla and salt. Cool. Place in baked pie shell and top with whipped cream.

Opportunity merely knocks, but temptation kicks the door in.