1 c. flour
1/2 c. butter, melted
1/2 c. chopped pecans
1 (4 1/8 oz.) pkg. chocolate instant pudding mix
1 c. milk
1 (8 oz.) frozen whipped topping, 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. Using 1 cup milk, prepare pudding mix. Fold in whipped topping, marshmallow sand pecans. Spread over cooled crust. Freeze. Makes 12 to 16 servings.