Toasted Pecan Pudding

Directions

1. 1
   In a medium bowl, combine butter, coconut, flour pecans and sugar.
2. 2
   Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally.
3. 3
   Cool.
4. 4
   Meanwhile, in a large mixing bowl, beat pudding and milk on low speed for 2 minutes.
5. 5
   Chill for 5 minutes. Fold in the whipped topping.
6. 6
   Place half of the pecan mixture in a 13 x 9 x 2-inch dish.
7. 7
   Spread pudding mixture over pecan mixture.
8. 8
   Top with remaining pecan mixture.
9. 9
   Chill until serving. Yield:
10. 10
    10 to 12 servings.