2 c. chopped pecans
4 tbsp. butter
1 lg. can Pet milk
2 cartons whipping cream
1 sm. box vanilla instant pudding
1 sm. box butter pecan instant pudding
2 1/2 c. sugar
1/2 gallon milk

Saute pecans in butter or 5 minutes, stirring constantly. Whip all ingredients with electric mixer, except milk. Add milk to the fill line of freezer container. It is best to make the night before and leave in the refrigerator overnight. Freeze according to your freezer directions.

This recipe is really rich enough that it can be made in a 6-quart freezer as well as a 4-quart; just add more milk when filling the freezer.