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Pecan Salad Recipe

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This recipe for Pecan Salad, by , is from The Weaver Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Roger Southerly


Crumb Topping:
1 small can coconut
1 cup flour
3/4 cup chopped pecans
1/4 cup brown sugar
1 stick margarine

2 pkgs instant vanilla pudding
2 2/3 cup milk
8 oz cool whip


Mix first 5 ingredients together in large pan and bake at 350 degrees until brown,
stirring often. This is your crumb topping. Set aside to cool.
Mix instant pudding with milk stirring until smooth. Fold in cool whip.
Put 1/2 of crumb topping in bottom of bowl. Pour pudding mixture over it. Top with
remainder of crumb topping.




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