Directions:
- Combine flour, pecans, 1/4 c. sugar and butter until moist. Press mixture into bottom of 13x9 [an. Bake 350 for 20 minutes until golden. Cool on rack.
- Beat cream cheese with remaining 1/4 c. sugar and 2 T of milk until smooth. Fold in half of the Cool Whip topping. spread over cooled crust.
- Pour remaining milk into large bowl. Add pudding mixes. Beat with wire whisk until blended, about 2-3 min. Pour over cream cheese layer. Chill 2-3 hours. Cut into servings and garnish with remaining topping. Add chocolate curls, if desired. May be frozen in freezer for up to 1 week. Thaw in fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.8 Kcal (1385 kJ) | ||
| Calories from fat | 236.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.3g | 40% | |
|---|---|---|---|
| Cholesterol | 49.94mg | 17% | |
| Sodium | 336.12mg | 14% | |
| Potassium | 179.44mg | 4% | |
| Total Carbs | 20.32g | 7% | |
| Sugars | 6.88g | 28% | |
| Dietary Fiber | 2.29g | 9% | |
| Protein | 5.27g | 11% | |
| Vitamin C | 0.3mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 126mg | 13% | |
| Amount Per 100 g | |||
| Calories | 282.94 Kcal (1185 kJ) | ||
| Calories from fat | 202.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.49g | 40% | |
|---|---|---|---|
| Cholesterol | 42.71mg | 17% | |
| Sodium | 287.49mg | 14% | |
| Potassium | 153.47mg | 4% | |
| Total Carbs | 17.38g | 7% | |
| Sugars | 5.89g | 28% | |
| Dietary Fiber | 1.96g | 9% | |
| Protein | 4.51g | 11% | |
| Vitamin C | 0.2mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 6% | |
| Calcium | 107.7mg | 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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