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Toasted Pecan Pudding

1 review
Test Kitchen Approved
Total Time

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

Makes

10-12 servings

Updated: Oct. 14, 2022
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
Toasted Pecan Pudding
Toasted Pecan Pudding Recipe photo by Taste of Home
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Ingredients

  • 1/2 cup butter, melted
  • 1-1/2 cups sweetened shredded 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

  1. In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool.
  2. 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 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.