Directions:
- Mix flour, butter and 1/2 C nuts and press into 9x13 pan. Bake at 350 degrees for 15 minutes. Cool thoroughly. Meanwhile: Combine cream cheese and powdered sugar and spread on crust. Spread 1/2 container of Cool Whip next. Beat instant puddings and milk together for 2 minutes. Let set for a few minutes until firm enough to spread on first layer. Spread the other half container of cool whip on the second layer. Garnish with pecans. Let stand a few hours before cutting.
- Other variations are butterscotch, chocolate or pumpkin pudding in place of the lemon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1113.9 Kcal (4664 kJ) | ||
| Calories from fat | 624.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.42g | 107% | |
|---|---|---|---|
| Cholesterol | 53.56mg | 18% | |
| Sodium | 1336.82mg | 56% | |
| Potassium | 1613.14mg | 34% | |
| Total Carbs | 112.95g | 38% | |
| Sugars | 55.52g | 222% | |
| Dietary Fiber | 5.42g | 22% | |
| Protein | 15.55g | 31% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.5mg | 14% | |
| Calcium | 295mg | 30% | |
| Amount Per 100 g | |||
| Calories | 334.2 Kcal (1399 kJ) | ||
| Calories from fat | 187.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.83g | 107% | |
|---|---|---|---|
| Cholesterol | 16.07mg | 18% | |
| Sodium | 401.08mg | 56% | |
| Potassium | 483.98mg | 34% | |
| Total Carbs | 33.89g | 38% | |
| Sugars | 16.66g | 222% | |
| Dietary Fiber | 1.63g | 22% | |
| Protein | 4.67g | 31% | |
| Vitamin C | 0.1mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.7mg | 14% | |
| Calcium | 88.5mg | 30% | |
* 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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