Ingredients:
1/2 C. chopped pecans; 1/3 C. butter; 1/3 C. light brown sugar; 1 baked pie crust, cooled; 8 oz. Cool Whip; 1-1/4 C. milk; 2 pkgs. vanilla instant pudding; 1-1/4 C. coconut; 1 tsp. vanilla
Preparation:
Heat pecans, butter and brown sugar in saucepan and bring to boil. Boil 30 seconds. Spread this into baked crust; cool. Beat Cool Whip, milk and pudding mixes. Use mixer on low for 1 minute and 2 minutes on high. Stir in coconut and spoon into crust. Refrigerate 4 hours. Garnish with coconut.
