Heat nuts, margarine, brown sugar in small saucepan until margarine and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of cooled crust. Cool.
Beat whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed about 6 minutes or until mixture thickens and forms stiff peaks. Add remaining 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 pie shell.