1/2c. finely chopped pecans
1/4c. brown sugar
1/2c. melted butter
2 -3.4oz boxes Jello Instant Coconut Cream Pudding Mix (or in a pinch: Instant Vanilla Pudding Mix)
16oz container Cool Whip
3c. Angel Flake Coconut
Preheat oven to 350 degrees. Spray a 9x13 baking cake pan with cooking spray. Prepare the Shortbread Crust: In a bowl, combine the flour, pecans & brown sugar. Stir in the butter, mix well. Press into the bottom of the 9x13 pan. Bake at 350 degrees for about 12 minutes (the appearance should be very light brown. Remove from the oven and cool.
Coconut Filling: In a large bowl beat pudding mixes & 4 cups COLD milk for 2 minutes. Stir in 1 1/2cup coconut. Put into the refrigerator until the pudding is set.
Spread the cool whip on top like you are icing a cake.
Toasted Coconut: Spread the remaining 1 1/2cup of coconut on a rimmed cookie sheet and put into an oven at 350 degrees for about 5-10 minutes. stirring once or twice, until a golden color. Keep an eye on it.
Sprinkle the Toasted Coconut on top of the Cool Whip.....ENJOY!!