Coconut Pecan Parfait

By carvalhohm

Ingredients

• 1 cup flaked coconut, toasted (see Note)
• 1 (6-serving) package instant vanilla pudding and pie filling, prepared according to package directions
• 1 cup pecan pieces, toasted (see Note)

Preparation

Step 1

In large bowl, combine toasted coconut and pudding; mix well.

Spoon half mixture evenly into 6 to 8 parfait glasses. Sprinkle half pecans evenly over the pudding then repeat layers.

Cover loosely and chill for at least 2 hours, or until ready to serve.

Note:

To toast coconut and pecans, spread them in single layer on large rimmed baking sheet and bake at 425 degrees for 7 to 9 minutes, or until golden, stirring halfway through toasting. (Keep an eye on them because they may be ready sooner, and keeping them in oven for too long will get you over-done or burned coconut and nuts!) Allow to cool completely before using.