Directions:
- Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 9 x 13 pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
- Beat cream cheese, powdered sugar, and 1 cup of the Cool Whip at medium speed with an electric mixer until smooth. Spread mixture over cooled crust.
- Whisk together instant pudding mix and milk 2 minutes, or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour.
- Cut into squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 468.84 Kcal (1963 kJ) | ||
| Calories from fat | 293.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.65g | 50% | |
|---|---|---|---|
| Cholesterol | 36.21mg | 12% | |
| Sodium | 364mg | 15% | |
| Potassium | 562mg | 12% | |
| Total Carbs | 38.7g | 13% | |
| Sugars | 20.71g | 83% | |
| Dietary Fiber | 2.37g | 9% | |
| Protein | 7.94g | 16% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 134.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 302.6 Kcal (1267 kJ) | ||
| Calories from fat | 189.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.08g | 50% | |
|---|---|---|---|
| Cholesterol | 23.37mg | 12% | |
| Sodium | 234.93mg | 15% | |
| Potassium | 362.73mg | 12% | |
| Total Carbs | 24.98g | 13% | |
| Sugars | 13.37g | 83% | |
| Dietary Fiber | 1.53g | 9% | |
| Protein | 5.12g | 16% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.5mg | 4% | |
| Calcium | 86.5mg | 13% | |
* 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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