1 cup butter, softened
2 (3 ounce) packages cream cheese
2 (3 ounce) packages instant vanilla pudding mix
2 eggs
2 teaspoons white sugar
1 cup chopped pecans
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
2 tablespoons light brown sugar
1 egg, beaten
4 tablespoons milk
3 tablespoons light brown sugar
1/2 cup French vanilla extract
1 cup whipped cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, cream cheese and pudding mix until smooth. Beat in the eggs, one at a time. Stir the 1/2 cup of sugar and pecans into the creamed mixture. Pour the cream over the pecans, and press the center of each pecan into the butter mixture.
Pour whipped cream into a large glass pitcher cup. Pour coconut cream filling over all, and slide a plate of foil around the edges to form an arch.
Arrange pecans around the edges of the trifle. Pour filling and whipped cream into a pastry bag fitted with a small tip, and pipe white icing on top of pecans.
Bake in preheated oven for 1 hour, or until toothpick inserted in center comes out clean. Chill in refrigerator. Serve immediately.