1 c. chopped pecans
2 tbsp. butter, melted
3 tall cans evaporated milk
1 sm. pkg. instant vanilla pudding
2 c. sugar
1 tsp. vanilla

Saute pecans in butter, stirring constantly for 5 minutes or until nuts are toasted. Set aside to cool. Combine remaining ingredients and mix well. Add toasted pecans, pour mixture into freezer, finish filling with milk and freeze. Let ripen at least an hour before serving.