Jello Pudding Pecan Pie recipes

- 1 (3 1/2 ounce) package jello cook and serve vanilla pudding mix
- 1 cup chopped pecans
- 1 egg
- 3/4 cup evaporated milk (small can)
- 1 9 inch pie shell
- 1 cup dark corn syrup

- 2 1/2 cups water
- 1 3/4 cups Cool Whip
- 9 inches graham cracker crumb crust
- 1 lime, very thinly sliced, for garnish (optional)
- 1/3 cup sugar
- 1/2 cup Bacardi light rum
- 2 eggs
- 1 (3 ounce) package jello lime gelatin
- 1 (3 1/2 ounce) package of jello lemon pudding mix

- 1 cup water
- 4 eggs
- 1 (18 ounce) package lemon cake mix or yellow cake mix (2 layer size)
- 3-5 drops yellow food coloring
- 1 cup confectioners' sugar
- 1 (4 ounce) package jello lemon flavor instant pudding and pie filling or vegetarian lemon flavor instant pudding and pie filling
- 1/4 cup oil
- 1 tablespoon hot milk

- 1 9" unbaked pie shell
- 2 cups pecan halves
- 4 eggs
- 1/4 cup butter or margarine
- 1 1/2 cups light corn syrup
- 1 (3 ounce) package vanilla instant pudding mix or vegetarian vanilla instant pudding mix

- 1 egg
- 1 (3 1/2 ounce) package jello instant pudding mix (I use Vanilla or Butterscotch)
- 1 cup pecans
- 1 cup condensed milk
- 1 cup Dark Karo syrup
- 1 9" unbaked pie shell

- 3 cups powdered sugar
- 1 (3 1/2 ounce) package jello chocolate flavor instant pudding and pie filling mix
- 1/3 cup water
- 1/2 cup butter margarine
- 8 ounces baker's semi-sweet chocolate baking squares

- 2 cups cold milk
- 2 (3 1/2 ounce) packages jello chocolate flavor instant pudding and pie filling mix
- 1 1/2 cups thawed Cool Whip Topping
- 1 9-inch Oreo cookie pie crust or chocolate wafer pie crust
- 4 ounces cream cheese
- 2 tablespoons sugar
- 8 chocolate curls
- 1 tablespoon milk