Ingredients
1/2 cup butter, melted1-1/2 cups sweetened shredded coconut1 cup all-purpose flour1 cup chopped pecans1/4 cup packed brown sugar2 packages (3.4 ounces each) instant vanilla pudding mix3 cups cold milk1 carton (8 ounces) frozen whipped topping, thawed
Preparation
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.
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.
