Shelly's Recipe

BUTTERSCOTCH PECAN SANDIE CREAM PIE

Category: Pies - Cream and Custard

1 (3.4 oz) instant butterscotch pudding mix
2 cups cold milk
1 (16 oz) carton frozen whipped topping, thawed and divided
1 cup chopped Pecan Sandie cookies, divided
1 graham cracker pie crust
1/3 cup butterscotch ice cream topping

In a bowl, prepare mix according to package directions using milk. Fold one-third of whipped topping and 1/2 cup cookie pieces into pudding mixture. Spoon filling into pie crust. Spread remaining whipped topping over pudding layer. Sprinkle with remaining cookie pieces. Drizzle with ice cream topping. Refrigerate at least 3 hours or until set.