1/2 cup chopped pecans, walnuts, or almonds
1/3 cup butter or margarine
1/3 cup firmly packed light brown sugar
1 baked pastry shell (9 inch), cooled
2 envelopes Dream Whip Whipped Topping Mix
2 3/4 cups cold milk, divided
1 teaspoon vanilla
2 packages (4-serving size) Jell-O Vanilla Flavor Instant Pudding & Pie Filling
1 1/3 cups (3 1/2 oz.) Baker’s Angel Flake Coconut
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Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.
Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 cups milk and pudding mixed; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell.
Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 cup coconut.
Store leftover pie in refrigerator.
Makes 8 servings.