1 3.4-ounce package instant vanilla pudding mix

11/2 cups milk

1 6-ounce package Heath bits baking chips

1 8-ounce container Cool Whip, thawed

1 9-inch prepared pie shell, baked

Prepare pudding mix according to package directions, except use 11/2 cups milk. Let stand 5 minutes. Gently fold
3/4 cup Heath bits and all of whipped topping into pudding. Pour into baked and cooled pie shell. Sprinkle with
remaining Heath bits. Freeze at least 6 hours. Remove from freezer and let stand 10 minutes before serving.

HEATH BITS AND PECAN PIE

18 Ritz crackers

3 egg whites

1 cup sugar

1/2 teaspoon baking powder

1 cup chopped pecans

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/2 cup Bits of Brickle (Heath bits)

1/2 cup frozen whipped topping, thawed

Crush crackers to fine crumbs, set aside. Beat egg whites until stiff but not dry. Combine sugar and baking powder
then add a spoonful at a time to egg whites, while beating gently. Fold in cracker crumbs, pecans and flavorings.
Spoon into an 8-inch well-greased pie pan. Bake at 350 degrees for 30 minutes. When pie is completely cool add
bits to whipped topping and spread on top. Garnish with bits.