1 c. flour
1/4 c. brown sugar
1/2 c. nuts

Combine flour and sugar. Cut in butter until crumbly. Stir in nuts. Spread mixture in ungreased 8 or 9 inch square pan. Bake at 350 for 25 to 30 minutes. Reserve 1/2 cup for topping. Lightly press remaining crumbs in same pan.

1 pkg. instant vanilla pudding
1 c. milk
2 c. vanilla ice cream, softened

Combine pudding and milk then beat 2 minutes scraping bowl frequently. Add ice cream and beat until smooth. Pour filling evenly over base and sprinkle the reserved 1/2 cup mix.

3 tbsp. evaporated or whole milk
1/2 c. semi-sweet chocolate chips
1/2 miniature or 5 lg. marshmallows

In saucepan combine all ingredients. Cook on medium heat until chocolate pieces and marshmallows have melted. Drizzle over filling.

Refrigerate at least 2 hours.