Shortbread Cookie Praline Pie

Name: Shortbread Cookie Praline Pie
Ingredients: 27 square shortbread cookies, finely crushed (about 2 cups); 1/2 cup finely chopped PLANTERS Pecans, divided; 1/4 cup butter or margarine, melted; 2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding; 2-1/2 cups cold milk; 1-1/2 cups thawed COOL WHIP Whipped Topping

6 ingredients

5 steps

Ingredients

27 square shortbread cookies, finely crushed (about 2 cups)
1/2 cup finely chopped PLANTERS Pecans, divided
1/4 cup butter or margarine, melted
2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping

Directions

1

Mix cookie crumbs, 1/4 cup nuts and butter until blended; press onto bottom and up side of 9-inch pie plate.
2

Beat pudding mixes and milk in medium bowl with whisk 2 min.
3

Stir in COOL WHIP.
4

Spoon into crust; sprinkle with remaining nuts.
5

Refrigerate 3 hours or until firm.