1/2 cup chopped pecans, walnuts or almonds
1/3 cup butter or margarine
1/3 cup firmly packed light brown sugar
1 (9-inch) baked pastry shell, cooled
2 envelopes Dream Whip
2 3/4 cups cold milk, divided
1 teaspoon vanilla extract
2 small boxes instant vanilla pudding
1 1/3 cups flaked coconut, divided

Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool.

Beat whipped topping mix, 1 cup of the milk and vanilla extract in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 3/4 cups milk and pudding mixes; blend on low speed. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell.

Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 cup coconut. Store leftover pie in refrigerator.