Butter Pecan Ice Cream - cooking recipe

Ingredients

2 c. sugar
3 Tbsp. oleo
2 (3 3/4 oz.) pkg. instant vanilla pudding
1 c. pecans, chopped
3 (14 1/2 oz.) cans Milnot
1 tsp. vanilla

Preparation

Saute pecans in oleo, stirring constantly until toasted (about 5 minutes); set aside to cool.
Mix Milnot, vanilla pudding and sugar; mix well.
Pour into freeze can, finish filling can to about 3/4 full with milk; add vanilla.
Freeze about 10 minutes, add pecans, mix and finish freezing.