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Coconut Pecan Parfait
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Appearances do count, 'cause even the simplest of desserts looks dressed up in the right serving dishes. We prove it with our Coconut Pecan Parfait.
What You'll Need
- 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)
What to Do
- In a large bowl, combine toasted coconut and the pudding; mix well.
- Spoon half the mixture evenly into 6 to 8 parfait glasses. Sprinkle half the pecans evenly over the pudding then repeat layers.
- Cover loosely and chill for at least 2 hours, or until ready to serve.
To toast the coconut and pecans, spread them in a single layer on a large rimmed baking sheet and bake at 425 degrees F. 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 the oven for too long will get you over-done or burned coconut and nuts!) Allow to cool completely before using.
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