Praline Ice Cream Pie II recipe

2 tablespoons light brown sugar
2 tablespoons butter or margarine
1/3 cup chopped nuts
1 lightly baked 9-inch pie shell
1 1/2 cups cold milk
1 cup (1/2 pint) vanilla ice cream, softened
1 (6 serving) box butter pecan Jell-O instant pudding

Combine brown sugar, butter and nuts in saucepan. Heat until butter is melted. Pour into pie shell and bake at 450 degrees F for 5 minutes. Cool.

Thoroughly blend milk and ice cream in bowl. Add pudding mix. Beat slowly with rotary beater or at lowest speed of electric mixer until blended, about 1 minute. Pour immediately into pie shell. Chill until set, about 3 hours.

Garnish with whipped topping and additional chopped nuts, if desired.