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Toasted Pecan Pudding Recipe
Toasted Pecan Pudding Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. + cooling
MAKES: 10-12 servings


  • 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


  1. 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.
  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 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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