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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 agreethey loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.Esther Shank, Harrisonburg, Virginia Ingredients:
1/2 cup butter, melted |
1-1/2 cups flaked coconut |
1 cup king arthur unbleached 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:
1. In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool.
2. 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 13-in. x 9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving. Yield: 10-12 servings.
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