Praline Coconut Cream Pie

• 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

1. 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.
2. Spread on bottom of pastry shell. Cool.
3. 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.
4. Refrigerate at least 4 hours or until set. Garnish with remaining
5. 1/3 coconut.

pecans, butter, brown sugar, pastry shell, dream whip whipped topping, cold milk, vanilla, vanilla instant pudding, bakers angel

Taken from www.epicurious.com/recipes/member/views/praline-coconut-cream-pie-1211258 (may not work)