Bea Brake'S Ambassador Praline Pie

• 9-inch pie shell, unbaked
• 1/3 c. butter
• 1/2 c. brown sugar, packed
• 1/3 c. chopped pecans
• 1 (5 oz.) pkg. vanilla pudding and pie mix
• 1 carton Cool Whip (12 oz.)

1. Bake the pie shell for 5 minutes.
2. Remove from oven and pour mixture of melted butter, brown sugar and pecans into the pie shell.
3. Return to oven for 5 minutes.
4. Allow to cool.
5. Make vanilla pudding according to package directions for pie filling. Pour the pudding over top of pecan mixture; reserve one cup of the pie filling and allow to cool.
6. Add half of the Cool Whip to the cup of reserved pie filling and stir together.
7. Add this to the filling already inside the pie.
8. Cool in the refrigerator.
9. Add the remaining Cool Whip on top of the pie and garnish with whole pecan halves.
10. Chill thoroughly and keep cold until serving.
11. A wonderful treat for yourself and your guests!

pie shell, butter, brown sugar, pecans, vanilla pudding

Taken from www.cookbooks.com/Recipe-Details.aspx?id=163396 (may not work)