1/2 c. packed brown sugar
2/3 c. chopped pecans
1/4 c. melted butter
1 unbaked pie shell
2 c. milk
2 pkgs. butterscotch pudding and pie filling (instant)
1 c. whipped topping (Cool Whip)

Combine brown sugar, pecans and butter in bowl; mix well. Cover bottom of pie shell with mixture. Bake at 400 degrees until crust is golden brown and pecan mixture is bubbly. Cool. Combine milk and pudding mix in bowl; mix until thick. Stir in whipped topping. Pour into cooled pie crust. Chill 2 to 3 hours before serving. Serve with additional whipped topping. Makes 8 servings.