#3202 - Pecan Delight

(by Becky Lynn Mohr - friend)

Crust: 1 1/2 cups flour; 2 TBSP white sugar; 3/4 cup butter

Filling: 2 - 3oz. boxes Jell-O INSTANT vanilla pudding; 2 cups milk; 8oz. Cool Whip (thawed)

Topping: 1 1/2 cups Baker's angelflake coconut; 1 cup pecans (chopped)

Crust: in a bowl add flour, white sugar and butter--mix with a pastry blender to make crumbs. Press the crumb mixture into a greased 9 x 13 cake pan. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool crust to room temperature. Topping: in a bowl add coconut and chopped pecans--stir to mix. Spread 1/2 of the coconut mixture over the cooled crust. Filling: in a mixer add both boxes vanilla pudding powder and milk--beat until it starts to thicken. Add Cool Whip--beat. Spread the pudding mixture over the coconut mixture. Sprinkle the remaining coconut mixture evenly over the top. Refrigerate until cold.