Recipe - Coconut Puddinpie

One half cup Chopped pecans; walnuts or
almonds
1/3 cup Butter or margarine
1/3 cup Firmly packed light brown
sugar
1 9inch baked pastry shell;
cooled
2 Envelopes dream whip whipped
topping mix
2 Three fourths cup Cold milk; divided
1 teaspoon Vanilla
2 pack (4 serv) vanilla flavor
instant pudding
1 1/3 cup Angle flake coconut

Heat pecans, butter and brown sugar in small saucepan until butter and
sugar are melted and mixture comes to a boil. Boil exactly 30 seconds.
Spread on bottom of pastry shell. Cool.

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 Three fourths milk and pudding mixes; blend on low
speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1
cup of the coconut. Spoon into pastry shell.

Refrigerate at least 4 hours or until set. Garnish with remaining 1/3
coconut. Store leftover pie in refrigerator. Makes 8 servings.

Recipe by: KRAFT Posted to MCRecipe Digest V1 #751 by L979@aol.com on Aug
21, 1997