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.
Refrigerate at least 4 hours or until set.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.