Butter Pecan Ice Cream Pie

Butter Pecan Ice Cream Pie 1 (4 serving) pkg Jell-O sugar-free instant butterscotch pudding mix 2/3 cup Carnation Nonfat Dry Milk Powder 1 cup water 1 cup Wells' Blue Bunny sugar and fat-free vanilla ice cream or any sugar and fat-free ice cream 1/4 cup (1 oz) chopped pecans 1 (6 oz) Keebler graham cracker piecrust 3/4 cup Cool Whip Lite In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans. Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool Whip Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings. Serves 8 212 Calories;8g Fat;6g Protein;29g Carbs;371mg Sodium;1g Fiber