Coconut Praline Pie

For crust:
1/2 cup (1 stick) margarine, melted
1 cup all-purpose flour
2/3 cup finely chopped pecans

For first layer:
1/3 cup margarine
1/3 cup packed brown sugar
1 cup pecan halves

For second layer:
2 (1.3-ounce) packages powdered topping (such as Dream Whip)
2 1/4 cups milk, divided
1 teaspoon vanilla
2 (4-serving size) packages instant vanilla pudding mix
1 1/4 cups coconut, divided
1 (8-ounce) tub frozen whipped topping, thawed

To prepare the crust: Preheat the oven to 350 degrees. In a medium bowl, stir together melted margarine, flour and pecans. Mix well. Press into a 10-inch pie plate. Bake for 20 minutes or until browned. Set aside.

To prepare first layer: Melt margarine with brown sugar in a medium saucepan over medium heat. Add pecans. Bring to a boil; cook for 30 seconds. Spread on the crust. Let cool.

To prepare second layer: In a large bowl, combine whipped topping mix, 1 cup milk and vanilla. Beat until stiff peaks form. Add pudding mixes and remaining 1 1/4 cups milk. Beat on high speed for 2 minutes. Stir in 1 cup coconut; spoon into pie shell. Refrigerate for at least 4 hours. Top with whipped topping; sprinkle with remaining 1/4 cup coconut. Yield: 8 servings.