1/3 c. butter
1/3 c. brown sugar
1/2 c. chopped pecans
1 pie shell, baked
1 (5 oz.) pkg. Jello pudding & pie filling
3 c. milk
1 env. whipped topping

Or use 2 (3 1/4 oz.) packages and 3 1/2 cups milk.

Heat butter and brown sugar with nuts in saucepan until melted. Spread in bottom of pie shell. Bake at 450 degrees for 5 minutes. Cool.

Prepare filling with milk as directed for pie. Measure a cup, cover with wax paper and chill thoroughly. Pour remainder into pie shell over nuts and brown sugar. Chill. Prepare whipped topping. Fold 1 1/3 cups into 1 cup chilled pie filling. Spread over filling in pie shell. Chill. Garnish with remaining whipped topping and pecans.