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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 12 |
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Also known as Quad Cake tweaked slightly to lower calorie and fat Ingredients:
1/2 cup unsalted butter, softened |
1 cup all-purpose flour |
1 cup pecans, chopped |
8 ounces reduced-fat cream cheese, softened |
1/2 cup powdered sugar (aka confectioner's sugar) |
1 (12 ounce) container cool whip lite, thawed (divided) |
3 (3 1/2 ounce) packages instant chocolate pudding mix (fat free preferred) |
3 cups 1% low-fat milk |
Directions:
1. 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.
2. 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.
3. 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.
4. Cut into squares.
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