45 Keebler vanilla wafers
1/2 c. flaked coconut
1/3 c. chopped pecans
1/3 c. brown sugar, packed
3 tbsp. butter
1 pkg. instant vanilla pudding mix
1 1/2 c. milk
1 c. heavy cream, whipped

Arrange 21 whole vanilla wafers in the bottom of a 9-inch spring can. Cut a slight portion off of each remaining vanilla wafer forming a straight edge. Place those wafers cut side down around the edge of the spring pan lapping them slightly in a clockwise fashion.

Combine coconut, pecans, brown sugar and butter in a skillet. Cook over low heat, stirring constantly until butter is melted. Continue to cook and stir until mixture browns lightly, about 5 minutes. Pour onto a baking sheet to cool. Break the coconut mixture into coarse crumbles. Reserve 1/2 cup. Sprinkle remaining crumbs over wafer base.

Prepare pudding with milk as directed on the label. Fold in whipped cream. Turn into pan spreading it gently to the edges of the standing wafers. Sprinkle with reserved crumbs. Chill 4 hours or overnight. Cut in wedges to serve. 6 to 8 servings.