Home Cooking Recipes
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Toasted Pecan Pudding
Chef:  Kim Due - Friend, NE          Category:  Desserts

Ingredients:
1/2 cup margarine, melted
1-1/2 cup coconut
1 cup flour
1 cup pecans, chopped
1/4 cup brown sugar
2 (3.4 oz.) packages instant vanilla pudding
3 cups cold milk
1 (8 oz.) tub whipped topping












Directions: Combine margarine, coconut, flour, pecans and brown sugar. Spread onto an ungreased cookie sheet. Bake at 325°F for 25 to 30 minutes, stirring occasionally. Cool. Meanwhile, beat pudding mix and milk together on low speed for 2 minutes. Chill for 5 minutes. Fold in whipped topping. Place 1/2 of the pecan mixture in 9x13 inch pan. Spread pudding mixture over this and top with remaining pecan mixture. Chill.

Notes: This is best served the same day it is made.

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All Aboard Harvest