Prepare pudding mix according to package directions, using 1 3/4 cups milk. Chill 15-20 minutes. Whip until fluffy. Gently fold in whipped cream and 1/2 cup nuts. Refrigerate mixture 30 minutes. Drop by one-third cupfuls onto wax paper covered cookie sheet. Make a depression in the center of each; build up sides. Freeze several hours or until firm. Remove from freezer about 15 minutes before serving. Place on individual plates. Heat butterscotch topping until warm; stir in remaining 1/2 cup nuts. Place a scoop of butter pecan ice cream in each shell. Spoon warm topping over ice cream. Garnish with a dollop of whipped cream. Serve immediately. Serves 8.
By Robin from Washington, IA
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