Make Ahead
16 servings | Prep Time: 30 Minutes | Start to Finish: 4 Hours 30 Minutes
1 In 2-quart saucepan, cook brown sugar, butter and sweetened condensed milk over medium heat until butter is melted, stirring constantly. Reduce heat to low; cook 4 minutes, stirring constantly. Refrigerate 15 minutes.
2 Meanwhile, prepare pudding as directed on box using 2¾ cups milk. Set aside.
3 In chilled medium bowl, beat whipping cream with electric mixer on low speed until cream begins to thicken. Gradually increase speed to high and beat just until soft peaks form. Gently fold whipped cream and ½ cup of the coconut into pudding.
4 Place 3 cups of the cookie crumbs in bottom of an ungreased 13 × 9-inch (3-quart) glass baking dish. Spoon half of the pudding mixture evenly on top of cookies. Sprinkle 1 cup of the cookie crumbs over pudding mixture. Pour sweetened condensed milk mixture evenly onto cookie crumbs. Top with remaining 2 cups cookie crumbs and the pudding mixture. Sprinkle with remaining ½ cup coconut and the pecans. Cover and refrigerate 3 to 4 hours or until chilled but no longer than 48 hours. Serve with hot fudge sauce.
1 Serving: Calories 650; Total Fat 31g (Saturated Fat 15g, Trans Fat 3g); Cholesterol 60mg; Sodium 600mg; Total Carbohydrate 83g (Dietary Fiber 2g); Protein 7g Exchanges: 1 Starch, 4 Other Carbohydrate, ½ Milk, 5½ Fat Carbohydrate Choices: 5½
Sweet Secret Substitute 3 cups frozen whipped topping (thawed) for the whipping cream in this recipe if you like.
Sweet Secret To crush cookies, place in 1-gallon resealable food-storage plastic bag; seal bag. Using meat mallet or rolling pin, crush cookies. Break up larger pieces if necessary.
Sweet Secret To toast coconut and pecans, sprinkle in separate ungreased heavy skillets. Cook over medium heat 5 to 7 minutes, stirring frequently until they begin to brown, then stirring constantly until they are light brown.