Taste of Home
Toasted Pecan Pudding
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min. + cooling
YIELD: 10-12 servings.
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
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.
© 2024 RDA Enthusiast Brands, LLC