Instructions: HEAT nuts, margarine and sugar in small saucepan until margarine and sugar are melted and mixture comes to boil. Boil 30 seconds. Spread on bottom of pastry shell. Cool BEAT whipped topping, 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 mix; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally.

SPOON into pastry shell. Refrigerate at least 4 hours or until ready to serve.

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