Instructions: Place pecans in an 8-inch square baking pan. Dot with butter or margarine. Bake at 350 degrees for about 15 minutes or until toasted, stirring often.

Meanwhile, in mixing bowl, stir together flour, sugar, baking powder and salt. Stir in the pecan-butter mix, 1/2 cup milk and vanilla. Turn batter into the same greased 8-inch square pan. Sprinkle brown sugar evenly over batter. In a small saucepan combine water, 3/4 cup milk and coffee crystals. Cook and stir just until boiling; slowly pour over batter in pan. Bake at 350 degrees for 35 to 40 minutes.

To serve, spoon each warm serving into a sherbet dish; spoon any additional pudding mixture atop. If desired, serve with ice cream.

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