Wednesday, June 1, 2011


This recipe goes together quickly which is why I have posted in this Quick Fix recipe blog. It does, however, need to chill for about 4 hours before serving.

1/2 cup chopped pecans
1/3 cup butter
1/3 cup firmly packed light brown sugar
1 ready-made graham cracker pie crust

2 envelopes whip topping mix
2 3/4 cups cold milk, divided

1 tsp vanilla extract
2 pkgs (4-serving size each) Vanilla Flavor Instant Pudding and Pie Filling Mix

In a small saucepan, heat the nuts, butter, and brown sugar together until the butter and sugar are melted and the mixture comes to a boil. Boil for 30 seconds. Spread the mixture over the bottom of the prepared pie shell and allow to cool.

In a large mixing bowl, beat the whipped topping mix with 1 cup of the milk and the vanilla extract with electric mixer on high speed. Beat for about 6 minutes or until the topping becomes thick and forms soft peaks. Add the remaining 1 3/4 cups of milk along with the pudding mix; blending on low speed. When combined, beat on high speed for 2 minutes, scraping bowl down occasionally.

Spoon the filling into the crust atop the praline layer. Refrigerate for at least four hours or until serving time. Before serving, add a dollop of whipped cream and/or a pecan half to each wedge for garnish.

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