Toffee Deep-Dish Pie

Toffee Deep-Dish Pie

1 cup graham-cracker crumbs
3 Tablespoons sugar
1/4 cup butter, melted
1 package butterscotch pudding and pie-filling mix
1 package chocolate pudding and pie-filling mix
2 Tablespoons dark-brown sugar
1 square (1-ounce) unsweetened chocolate
1 envelope (1 Tablespoon) gelatin
4 cups milk
1 envelope dessert topping mix
1/2 cup cold milk
1/2 teaspoon vanilla
1/2 cup chopped nuts
Extra nuts for garnish

Combine crumbs and sugar in a 2 1/2-quart ovenproof bowl.  Add butter and blend.  Press mixture firmly against bottom and sides to within 1 1/4-inches from top.  Bake in a moderate oven, 350 degrees, for 20 minutes, or until crust is lightly browned.  Cool to room temperature.

To combine fillings:

Combine pudding mixes, brown sugar, chocolate, gelatin and milk in a saucepan.  cook and stir over medium heat until mixture comes to a full boil.  Remove from heat.  Pour into a bowl.  (To avoid surface film, place waxed paper directly on surface of hot pudding.  Cool.

Prepare dessert-topping with milk and vanilla as directed on package.  Fold 3/4 cup prepared dessert topping into the pudding.  Fold in nuts.  Pour pudding into the crumb shell and chill six hours or overnight.

To unmold, dip bowl in hot water and invert over serving plate.  Garnish with remaining prepared dessert topping mix and extra nuts.

Yield: eight to ten servings