2 c. quick oats
1 c. chopped pecans
2/3 c. melted butter
1 c. brown sugar
1 1/2 c. milk
1 (4 serving) pkg. instant chocolate pudding
8 oz. Cool Whip
1 c. mini chocolate chips

Toast oats and pecans on cookie sheet in 350 degree oven for 8 minutes, stirring every 2 minutes to prevent burning. Mix toasted oat mixture with melted butter and brown sugar. Reserve 3/4 cup of mixture. Pat remaining mixture in 9-10 inch pie plate to form a crust.

Blend milk and pudding. Let stand 5 minutes. Fold in Cool Whip and mini chocolate chips. Spoon into oatmeal crust. Pat remaining crust mixture on top. Cover and freeze. Remove from freezer about 15 minutes before serving.