Butter Pecan Ice Cream Pie

Crust:
1 cup crushed graham crackers
1 cup crushed soda crackers
1/2 cup (1 stick) butter or margarine, melted

Filling:
1 1/3 cups milk
1 large box instant vanilla or French vanilla pudding
1 quart butter pecan ice cream, softened

Topping:
Cool Whip
1 cup pecan pieces

Mix crust ingredients and pat into bottom and up sides of two 9-inch pie tins or the bottom only if using a 13 x 9-inch pan. Bake for 8 minutes at 350�F. Cool.

Mix Filling ingredients until smooth using electric mixer. Pour into cooled crust. Put into freezer until firm.

Remove from freezer and cover with a thin layer of Cool Whip and the pecan pieces. Return to freezer. Cover if you will not be using it immediately.

Makes 2 (9-inch) pies or 1 (13 x 9-inch) cake pan.