1/3 cup margarine or butter

1/3 cup firmly packed light brown sugar

1 (9-inch) baked pastry shell, cooled

2 envelopes whipped topping mix

2-1/4 cups cold milk, divided

2 (4-serving size) pkg. vanilla instant pudding & pie mix

1-1/4 cups flaked coconut

1 teaspoon vanilla

 

Heat nuts, margarine, and brown sugar in small saucepan until margarine and sugar are melted and mixture comes to a boil.  Boil exactly 30 seconds.  Spread on bottom of baked pastry shell.  Cool.

 

Beat whipped topping mix, 1 cup of milk, and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks.  Add remaining milk and pudding mixes; blend on low speed.  Beat on high speed 2 minutes, 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 coconut.  Store leftover pie in refrigerator.

 

Makes 8 servings.