Promises Esther Shank of Harrisonburg, Virginia, "Take this to a potluck and you won't have to worry about carrying left-overs home!" Our taste-testers agree—they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.—Esther Shank, Harrisonburg, Virginia
Toasted Pecan Pudding
Toasted Pecan Pudding
Prep Time
15 min
Cook Time
30 min
Yield
10-12 servings
Ingredients
- 1/2 cup butter, melted
- 1-1/2 cups sweetened shredded coconut
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold milk
- 1 carton (8 ounces) frozen whipped topping, thawed
Directions
- In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool.
- Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.
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