1 prepared Oreo cookie pie crust (deep dish, if available)
1 (3 oz.) pkg. instant chocolate pudding
1 container Cool Whip
3/4 cup pecan halves
1 1/2 cups cold milk
3/4 cup butterscotch ice cream topping

Bring butterscotch to a boil in saucepan, stirring constantly. Pour 3/4 cup butterscotch into crust. Then place a layer of pecans in the bottom. Chill for about 5 minutes so sauce can harden.

Meanwhile, mix pudding with milk. Pour into crust on top of pecans. Chill.

Right before serving, drizzle a little butterscotch on top of pudding and top with Cool Whip and sprinkle chopped pecans on top.