1 c. Pillsbury all-purpose or self-rising flour
1/4 c. firmly packed brown sugar
1/2 c. butter
1/2 c. chopped nuts

FILLING:

1/2 c. (3 3/4 oz. pkg.) instant French vanilla or vanilla pudding mix (not cooked type)
1 c. milk
2 c. (1 pt.) vanilla ice cream, slightly softened

CHOCOLATE TOPPING:

3 tbsp. evaporated or whole milk
1/2 c. semi-sweet chocolate pieces
1/2 c. miniature or 5 lg. marshmallows

Oven at 350 degrees. 12-16 servings.

(No need to sift flour; measure by lightly spooning into cup and leveling off.) In large mixing bowl, combine flour with brown sugar. Cut in butter until crumbly; stir in nuts. Spread crumb mixture in ungreased 8 or 9 inch square baking pan. Bake at 350 degrees for 25-30 minutes until light golden brown. Cool completely while preparing Filling.

Crumble baked crumb mixture; reserve 1/2 cup for topping. Lightly press remaining crumbs in same baking pan. Pour Filling evenly over base; sprinkle with reserved 1/2 cup crumb mixture. Prepare Chocolate Topping; drizzle over Filling. Refrigerate at least 2 hours or until served.

Filling: In large mixer bowl, combine dry pudding mix with milk. Beat 2 minutes at low speed, scraping bowl occasionally. Add ice cream; blend at low speed just until smooth and creamy.

Chocolate Topping: In medium saucepan, combine all ingredients. Cook over medium heat, stirring constantly, until chocolate pieces and marshmallows have melted.

Tip: For a lighter chocolate flavored sundae, reduce Topping ingredients by half and prepare as directed.