Directions:
- PREHEAT oven to 375°F.
- Mix 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 min. Or until well blended. Spoon over cream cheese layer.
- REFRIGERATE several hours or until set. Top with remaining 1/2 cup whipped topping just before serving. Store leftovers in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801.14 Kcal (3354 kJ) | ||
| Calories from fat | 404.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.93g | 69% | |
|---|---|---|---|
| Cholesterol | 44.91mg | 15% | |
| Sodium | 832.22mg | 35% | |
| Potassium | 1166.84mg | 25% | |
| Total Carbs | 91.32g | 30% | |
| Sugars | 52.04g | 208% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 9.77g | 20% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 2.4mg | 13% | |
| Calcium | 157.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 332.7 Kcal (1393 kJ) | ||
| Calories from fat | 167.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.66g | 69% | |
|---|---|---|---|
| Cholesterol | 18.65mg | 15% | |
| Sodium | 345.6mg | 35% | |
| Potassium | 484.56mg | 25% | |
| Total Carbs | 37.92g | 30% | |
| Sugars | 21.61g | 208% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 4.06g | 20% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 1mg | 13% | |
| Calcium | 65.4mg | 16% | |
* 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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