Directions:
- Heat oven to 400*.
- Mix flour, 1/2 cup toffee bits, pecans, butter and sugar in a large bowl until well mixed. Press firmly onto bottom of 13x9 inch pan. Bake 10 minutes or until lightly browned. Cool.
- Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 1 minute or until well blended. Spread 1 1/2 cups pudding into bottom of crust.
- Gently stir half of the cool whip topping into remaining pudding. Spread over pudding in pan. Top with remaining cool whip. Sprinkle with remaining toffee bits.
- Refrigerate 3 hours or overnight.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.73 Kcal (1142 kJ) | ||
| Calories from fat | 161.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.92g | 28% | |
|---|---|---|---|
| Cholesterol | 35.42mg | 12% | |
| Sodium | 90.78mg | 4% | |
| Potassium | 114mg | 2% | |
| Total Carbs | 26.04g | 9% | |
| Sugars | 17.79g | 71% | |
| Dietary Fiber | 1.11g | 4% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 335.75 Kcal (1406 kJ) | ||
| Calories from fat | 198.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.05g | 28% | |
|---|---|---|---|
| Cholesterol | 43.61mg | 12% | |
| Sodium | 111.76mg | 4% | |
| Potassium | 140.34mg | 2% | |
| Total Carbs | 32.06g | 9% | |
| Sugars | 21.9g | 71% | |
| Dietary Fiber | 1.37g | 4% | |
| Protein | 3.63g | 6% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 68.6mg | 6% | |
* 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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