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Enjoy this recipe from Autumn in the Country.
Submitted by: Emma Wilson from Cordell, OK
1 c. chopped pecans
1/2 c. margarine, melted
1 c. all-purpose flour
1/4 c. brown sugar, packed
1-1/2 c. sweetened flaked coconut
2 3.4-oz. pkgs. instant vanilla pudding mix
3 c. milk
8-oz. container frozen whipped topping, thawed
Combine pecans, margarine, flour, brown sugar and coconut; spread in an ungreased 15"x10" jelly-roll pan. Bake at 325 degrees for 30 minutes, or until golden, stirring occasionally; cool. In a large bowl, beat together pudding mix and milk with an electric mixer on low speed for 2 minutes. Chill for 5 minutes; fold in whipped topping. Place half the pecan mixture in a lightly greased 13"x9" baking pan; spread pudding mixture carefully over top. Top with remaining pecan mixture; chill. Serves 10 to 12. | |
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Combine pecans, margarine, flour, brown sugar and coconut; spread in an ungreased 15"x10" jelly-roll pan. Bake at 325 degrees for 30 minutes, or until golden, stirring occasionally; cool. In a large bowl, beat together pudding mix and milk with an electric mixer on low speed for 2 minutes. Chill for 5 minutes; fold in whipped topping. Place half the pecan mixture in a lightly greased 13"x9" baking pan; spread pudding mixture carefully over top. Top with remaining pecan mixture; chill. Serves 10 to 12. |
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