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Toasted Pecan Pudding

 Toasted Pecan Pudding
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
10-12 ServingsPrep: 15 min. + chilling Bake: 30 min. + cooling


  • 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


  • 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.