Ingredients

The following ingredients have 6 Servings
  • 1 cup chopped pecans
  • 1/2 cup butter (melted)
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 1/2 cup shredded coconut
  • 2 3.4 oz packages instant vanilla pudding mix
  • 3 cups cold milk
  • 1 frozen Sara Lee Pound Cake (thawed and cut into cubes)

Instruction

  • In a large bowl, toss together pecans, butter, flour, brown sugar, and coconut. Spread evenly onto an ungreased cookie sheet.
  • Bake at 325 for 30 minutes, stirring at 10 minute intervals (check the last 5 minutes to prevent over browning). Cool completely.
  • In another bowl, beat instant pudding and milk for 2 minutes. Refrigerate 5 minutes. Fold in Cool Whip.
  • To assemble trifles, place a layer of cubed pound cake, pudding, and toasted pecans. Repeat layers until jars are filled. Keep refrigerated until ready to serve.