1 c. flour
1/2 c. butter, melted
1/2 c. chopped pecans
1 (4 1/8 oz.) pkg. chocolate instant pudding and pie filling
1 c. milk
1 (8 oz.) container (3 c.) whipped cream, thawed
1 1/2 c. miniature marshmallows
1/2 c. chopped pecans

Combine flour, butter, and pecans; press into bottom of 9-inch square pan. Bake at 375 degrees for 15 minutes or until lightly browned. Cool. Prepare mix as directed on package for pie filling, except using 1 cup milk. Fold in whipped topping, marshmallows and pecans. Spread over crust; freeze. 16 servings.