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Submited by Sheila Ann Clemmons from Florence, Alabama
2-envelops whipped topping mix
2-1/2-cups cold milk
2-pkgs. ( 4-serving size ) vanilla flavor instant pudding & pie filling
1-1/3- cups coconut
1/4 cup rum or ( 2 t. Rum flavoring )
1-1/3 cup chopped nuts 1-baked 9-inch pie shell, cooled
Prepare whipped topping mix with one cup of milk as directed on package. Using large mixing bowl, add remaining 1-1/2 cups of milk, pie filling mix and rum. Blend, then beat on high speed for 2-minutes, scraping bowl occasionally. Fold in coconut and pecans. Spoon into pie shell. Chill at 4-hours. Garnish with pecan halves and additional coconut, toasted, if desired.
