Directions:
- PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
- REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.35 Kcal (2396 kJ) | ||
| Calories from fat | 346.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.46g | 59% | |
|---|---|---|---|
| Cholesterol | 47.9mg | 16% | |
| Sodium | 499.52mg | 21% | |
| Potassium | 924.67mg | 20% | |
| Total Carbs | 52.66g | 18% | |
| Sugars | 30.83g | 123% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 7.38g | 15% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 129mg | 13% | |
| Amount Per 100 g | |||
| Calories | 330.15 Kcal (1382 kJ) | ||
| Calories from fat | 199.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.19g | 59% | |
|---|---|---|---|
| Cholesterol | 27.63mg | 16% | |
| Sodium | 288.14mg | 21% | |
| Potassium | 533.38mg | 20% | |
| Total Carbs | 30.38g | 18% | |
| Sugars | 17.78g | 123% | |
| Dietary Fiber | 0.98g | 7% | |
| Protein | 4.26g | 15% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 4% | |
| Calcium | 74.4mg | 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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