Toasted Pecan Pudding

• 1/2 c. butter or margarine, melted
• 1 1/2 c. flaked coconut
• 1 c. chopped pecans
• 2 (3.4 oz.) pkg. instant vanilla pudding
• 3 c. cold milk
• 1 c. flour
• 1/4 c. packed brown sugar
• 1 (8 oz.) frozen whipped topping

1. In a medium bowl, combine butter, coconut, flour pecans and sugar.
2. Spread into an ungreased 15 x 10 x 1-inch baking pan. Bake at 325u0b0 for 30 minutes or until lightly browned, stirring occasionally.
3. Cool.
4. Meanwhile, in a large mixing bowl, beat pudding and milk on low speed for 2 minutes.
5. Chill for 5 minutes. Fold in the whipped topping.
6. Place half of the pecan mixture in a 13 x 9 x 2-inch dish.
7. Spread pudding mixture over pecan mixture.
8. Top with remaining pecan mixture.
9. Chill until serving. Yield:
10. 10 to 12 servings.

butter, flaked coconut, pecans, cold milk, flour, brown sugar, frozen whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=148570 (may not work)