Pat & Beege,
Beege you must be right about the pudding not being the instant kind, as you wiill see from the recipe I'm going to post (I hope). Pat, I think if you make that other pie tomorrow, maybe you should use the cook and serve pudding, what do you think ? I'd love to know just when "instant pudding" came on the market. Here's that other recipe.

Butterscotch Pecan Pie
2 Ice Cream Pie Shells
1/4 c. brown sugar
1 ( 4 oz. ) pkg. butterscotch pudding or pie filling mix
1 tspl vanilla
2 c. heavy cream
1/2 c. chopped pecans

Add sugar to pudding mix. Prepare as directed on package. Cool; then add vanilla.
Whip cream. Add nuts to butterscotch mixture. Fold in whipped cream. Pour into Ice Cream Pie Shells. Freeze. To serve, cut in wedges.
Can omit nuts and use butter--pecan ice cream shell.

Ice Cream Shell
Line 8-inch pan with 1 pt. vanilla or favorite ice cream flavor. For a more generous "crust", use 1 1/2 pts.. Cut ice cream in 1/2-inch slices; lay on bottom of pan to cover. Cut remaining slices in half; arrange around pan to make rim. Fill spots with ice cream where needed. With tip of spoon, smooth "crust". Freeze until firm before adding the filling.

I have never made a pie crust shell like this......it sounds delicious, but then again I'm hungry !!