Chocolate Pudding Pie

9" Baked Cookie Crust (below)
1 envelope (about 2oz) dessert topping mix
1 can Betty Crocker chocolate or chocolate fudge pudding (2 cups)
Pecan halves

Baked Cookie Crust:
1 1/2 cups vanilla or chocolate wafer cookie crumbs
1/4 cup butter or margarine, melted

Bake cookie crust.
Prepare toppig mix as directed on package.
Gently fold 1 1/2 cups of the topping into pudding; pour into baked cookie crust.
Chill at least 4 hours.
Garnish with remaining topping and the pecan halves.
For easier cutting, remove pie from refrigerator 10 minutes before serving.

9" Baked Cookie Crust:
Heat oven to 350F.
Mix wafter crumbs and butter.
If you wish, reserve 2 to 3 tbsp. crumb mixture for topping.
Press remaining mixture firmly and evenly against bottom and side of pie pan.
Bake 10 minutes.
Cool.