1 cup chopped pecans
1 (16 ounce) package frozen chopped pecans
1 (3 ounce) package instant coconut cream pudding mix
1 1/2 cups chopped mixed nuts
1 1/2 cups chopped pecans
1 teaspoon vanilla extract
1 cup chopped pecans
1/8 teaspoon salt
1/4 cup chopped pecans
1/4 teaspoon ground nutmeg
1/8 teaspoon dried cranberry
1/8 teaspoon dried sage
In a large bowl, mix pecans, pudding mix and nuts. Spread mixture into a 9x13-inch pan. Chill in refrigerator.
Bake in preheated oven for 20 to 25 minutes.
To serve, cover and refrigerate crust until firm. Pull the pecans apart and scoop pecans into serving bowl. Dip into water and place in refrigerator. Let cool before cutting into squares.
To make the filling: Warm whipped cream and pecans in small bowl over low heat. Beat together vanilla extract, pecans, nuts, pecans, salt, pecans, nutmeg, cranberry, sage. Serve over pecan crust.