Directions:
- Cut the butter into the flour to form crumbs, then add the pecans
- Press mixture into a greased 9x13 pan.
- Bake at 375 degress for 15 minutes and set aside to cool.
- On medium speed, beat the cream cheese, vanilla and powdered sugar until creamy.
- Change speed on mixer to low, and mix in 2 cups of the Cool Whip.
- Spread cream cheese mixture over cooled crust.
- Mix the pudding mix with the milk for 2 minutes.
- Pour over cream cheese layer.
- Spread remaining cup of Cool Whip over the top, being sure to spread to the edges to seal.
- Garnish with additional chopped pecans and/or chocolate shavings, if desired.
- Refrigerate at least 2 hours or overnight before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 994.56 Kcal (4164 kJ) | ||
| Calories from fat | 551.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.24g | 94% | |
|---|---|---|---|
| Cholesterol | 71.04mg | 24% | |
| Sodium | 1167.45mg | 49% | |
| Potassium | 1546.04mg | 33% | |
| Total Carbs | 101.81g | 34% | |
| Sugars | 54.38g | 218% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 13.27g | 27% | |
| Vitamin C | 0.4mg | 1% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.7mg | 9% | |
| Calcium | 257.6mg | 26% | |
| Amount Per 100 g | |||
| Calories | 324.19 Kcal (1357 kJ) | ||
| Calories from fat | 179.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.96g | 94% | |
|---|---|---|---|
| Cholesterol | 23.16mg | 24% | |
| Sodium | 380.55mg | 49% | |
| Potassium | 503.96mg | 33% | |
| Total Carbs | 33.19g | 34% | |
| Sugars | 17.72g | 218% | |
| Dietary Fiber | 1.2g | 15% | |
| Protein | 4.33g | 27% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.6mg | 9% | |
| Calcium | 84mg | 26% | |
* 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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