Melt butter in small saucepan. Add pecans and sugar; bring to boil. Boil 30 seconds, stirring constantly. Spread onto bottom of pastry shell. Cool.
Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mixes; beat on low speed just until blended. Beat on high speed 2 minutes, scraping bowl occasionally. Spoon into pastry shell.
Refrigerate at least 4 hours or until set. Store leftover pie in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.