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.