Praline Cream Pudding

admin, March 7, 2015

Serving Size: 2


  1. 1/3 cup butter
  2. 1/3 cup light brown sugar, packed
  3. 1/2 cup chopped pecans
  4. 1 lightly baked 9-inch pie shell
  5. 1 package (5 1/2 ounces) instant vanilla pudding
  6. 2 1/2 cups milk
  7. 1 envelope Dream Whip whipped topping mix



  1. Combine butter, brown sugar, and pecans in a saucepan; heat until butter and sugar are melted. Spread in the bottom of the pie shell; bake at 450° for 5 minutes, or until bubbly. Set aside and let cool completely. Prepare pudding with 2 1/2 cups milk as directed on package for pie filling. Measure out 1 cup of the filling and set aside. Pour remaining filling into the pie shell. Prepare whipped topping mix as directed on package; blend 1 1/3 cups of whipped topping into the reserved 1 cup of pie filling. Spoon into pie shell, over the first filling. Chill for 2 to 4 hours. Garnish with remaining whipped topping and pecan halves, if desired.
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