PRALINE COCONUT CREAM PIE

PRALINE COCONUT CREAM PIE image

Yield 8 servings

Number Of Ingredients 9

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1/2 cup chopped pecans
1/3 cup butter or margarine
1/3 cup firmly packed light brown sugar
1 (9in) baked pastry shell cooled
2 envelopes dream whip whipped topping mix
2 1/4 cups cold milk divided
1 teaspoon vanilla
2 pkg (4 serving size) Jello Vanilla instant pudding
1 1/3 cups bakers angel flake coconut

Steps:

Heat pecans, butter and brown sugar in small sauce pan 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 1/4 cups milk and pudding mixes. Blend on low speed. Beat on high speed 2 min: 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 coconut.