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Toasted Pecan Pudding Recipe

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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 agree—they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.—Esther Shank, Harrisonburg, Virginia

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Toasted Pecan Pudding Recipe

Prep: 15 min. + chilling Bake: 30 min. + cooling

Yield: 10-12 Servings

15 30 45

Ingredients

1/2 cup butter, melted
1-1/2 cups flaked coconut
1 cup 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

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.
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.

Editor's Note: This dessert is best served the same day it's prepared.

Originally published as Toasted Pecan Pudding in Country Woman January/February 1997, p22

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