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 wafers in the bottom of a 9-inch spring pan (21). Cut a slight portion off of each remaining wafer forming a straight edge. Place those wafers cut side down around the edge of the spring pan lapping them slightly at 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 package. Fold in whipped cream. Turn into pan spreading it gently to the edges of the standing wafers. Chill 4 hours or overnight. Cut in wedges to serve. 6-8 servings.