Directions:
- Soften butter at room temperature. Cut in flour and pecans until crumbly and press into a 9x13 inch pan, covering the bottom. Bake at 350 degrees for 20 minutes.
- Using milk, prepare chocolate pudding as directed on package and let it set while you prepare next layer.
- With a mixer, combine sugar and cream cheese. Fold in half of Cool Whip.
- Pour into crust. Top with chocolate pudding.
- Top with remaining Cool Whip topping.
- Sprinkle with pecans pieces. Refrigerate several hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 673.68 Kcal (2821 kJ) | ||
| Calories from fat | 498.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.41g | 85% | |
|---|---|---|---|
| Cholesterol | 94.48mg | 31% | |
| Sodium | 552.07mg | 23% | |
| Potassium | 329.55mg | 7% | |
| Total Carbs | 39.8g | 13% | |
| Sugars | 16.22g | 65% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 9.24g | 18% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.1mg | 12% | |
| Calcium | 199.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 330.8 Kcal (1385 kJ) | ||
| Calories from fat | 244.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.21g | 85% | |
|---|---|---|---|
| Cholesterol | 46.39mg | 31% | |
| Sodium | 271.09mg | 23% | |
| Potassium | 161.82mg | 7% | |
| Total Carbs | 19.55g | 13% | |
| Sugars | 7.96g | 65% | |
| Dietary Fiber | 2.37g | 19% | |
| Protein | 4.54g | 18% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1mg | 12% | |
| Calcium | 98.1mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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