Praline Coconut Cream Pie

1. 1

   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.

2. 2

   Spread on bottom of pastry shell. Cool.

3. 3

   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.

4. 4

   Refrigerate at least 4 hours or until set. Garnish with remaining

5. 5

   1/3 coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.