1 c. brown sugar, packed
1/2 c. pecans, chopped
1/3 c. flour
1 egg
1/2 tsp. baking soda
2 tbsp. cold coffee
8 oz. container (3 c.) whipped topping with real cream
Pecans, chopped

Combine pecans, sugar, flour, egg and baking soda. Press into greased 9-inch square pan. Bake at 350 degrees for 25-30 minutes or until toothpick comes out clean. Cool and break into bite size pieces.

Reserve 1/2 cup whipped topping. Fold coffee and cake pieces into remaining topping. Place mixture into 6 parfait glasses. Chill several hours. Top with reserved topping and pecans just before serving.