Ingredients
1/2 cup chopped pecans
1/3 cup butter or margarine
1/3 cup firmly packed light brown sugar
1 (9in) baked pastry shell cooled
2 envelopes dream whip whipped topping mix
2 1/4 cups cold milk divided
1 teaspoon vanilla
2 pkg (4 serving size) Jello Vanilla instant pudding
1 1/3 cups bakers angel flake coconut
Preparation
Heat pecans, butter and brown sugar in small sauce pan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.
Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 1/4 cups milk and pudding mixes. Blend on low speed. Beat on high speed 2 min: scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell.
Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 coconut.
