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Desserts

Shortbread Cookie Praline Pie

photo by:kraft
Crushed shortbread cookies and chopped pecans make a scrumptious praline-inspired crust for this easy-to-make butterscotch pudding pie.
time
prep:
20 min
total:
3 hr 20 min
servings
total:
8 servings

What You Need

27
 square shortbread cookies, finely crushed (about 2 cups)
1/2
cup  finely chopped PLANTERS Pecans, divided
1/4
cup  butter or margarine, melted
2
pkg.  (3.4 oz. each) JELL-O Butterscotch Instant Pudding
2-1/2
cups  cold milk
1-1/2
cups   thawed COOL WHIP Whipped Topping

Make It

MIX cookie crumbs, 1/4 cup nuts and butter until blended; press onto bottom and up side of 9-inch pie plate.

BEAT pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with remaining nuts.

REFRIGERATE 3 hours or until firm.

Kraft Kitchens Tips

Size-Wise
Enjoy your favorite foods while keeping portion size in mind.
How to Chop Nuts
Using chef's knife and holding down tip end of knife, cut back and forth across the nuts until the larger pieces are chopped to the desired size.
How to Crush Cookies
Place cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag.
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