1 (8 inch) baked pastry shell or graham cracker crust
1 c. non-dairy creamer
1 (5 1/8 oz.) pkg. chocolate pudding and pie filling mix
2 c. water
1 tsp. vanilla extract
1 (4 oz.) container frozen non-dairy whipped topping, thawed
Chopped nuts

In a medium saucepan, combine creamer and pudding mix, mix well. Stir in water. Cook and stir over medium heat until mixture comes to a full boil. Remove from heat, stir in vanilla. Cook 5 minutes, stirring twice.

Turn into prepared pastry shell. Chill 3 hours or until set. Spread whipped topping over top. Sprinkle with nuts. Store in refrigerator.