Caution! This recipe may be addictive. That's the subject line my step-sister, Donna, chose when sending the email that contained this recipe. Toasted Pecan Pudding comes with her highest recommendation. Donna, who lives in Savannah, Tenn., certainly knows her Southern desserts. She recommends placing the ingredients of this recipe in a pretty glass footed bowl. She also suggests using sugar free pudding mix and/or whipped topping to make the recipe at least a little healthier.

Happy eating!             Donna Donna Donna Donna Donna Reynolds' Reynolds' Reynolds' Reynolds' Reynolds' Reynolds' Reynolds' Reynolds' Reynolds'     Toasted Toasted Toasted Toasted Toasted Toasted Toasted Pecan Pecan Pecan Pecan Pecan Pudding Pudding Pudding Pudding Pudding Pudding Pudding 1 stick butter 1 1/2 C. coconut 1/4 C. brown sugar 1 C. pecans 1 C. all purpose flour 2 small boxes vanilla instant   pudding 3 C. milk 1 8oz bowl of frozen whipped   topping, thawed 1 jar caramel ice cream topping

Mix first five ingredients and toast at 350 degrees for 30 minutes, stirring occasionally. Mix pudding and milk on low speed for 2 minutes. Refrigerate for 5 minutes, and then fold in whipped topping. Layer half of pudding mixture in bowl then half of pecan mixture. Repeat layers. Drizzle with caramel ice cream topping (if desired) and refrigerate for a few hours to overnight before serving.