3 Tbsp I Can't Believe It's Not ButterĀ® Spread, melted
½ cup chopped toasted pecans
1½ cups shortbread cookie crumbs
5 oz pkg chocolate pudding (instant or cooked)
Directions
Mix together the cookie crumbs and ICBINB. Toss until mixture is evenly moistened, then firmly press into bottom and sides of a pie dish.
Make the pudding according to package directions; pour into pie crust and refrigerate until set.
Meanwhile, spread ½ cup coconut on a microwave safe plate and microwave on HIGH power 1 minute. Stir then microwave in 30 second increments until golden, stirring after each increment.
Place pecans in a pan and toast at 350 degrees for 6 minutes, until toasted; remove from heat and toss with the coconut.
When pie is set, top with pecans and coconut.
Serve.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/chocolate-pie/