Directions:
- Mix flour, butter and pecans in bowl.
- Press into bottom of 9X13 pan.
- Bake for 20 minutes at 350 degrees.
- Cool completely.
- Mix 1 cup of the cool whip, the cream cheese, and the powdered sugar.
- Spread mixture on top of cooled cookie crust.
- Mix 3 cups milk with instant pudding.
- Spread on top of previous layer.
- Spread remaining cool whip on top and sprinkle with pecans or chocolate sprinkles.
- Refrigerate at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 388.69 Kcal (1627 kJ) | ||
| Calories from fat | 230.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.57g | 39% | |
|---|---|---|---|
| Cholesterol | 17.85mg | 6% | |
| Sodium | 424.47mg | 18% | |
| Potassium | 555.05mg | 12% | |
| Total Carbs | 36.54g | 12% | |
| Sugars | 18.24g | 73% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 5.54g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 100.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 344.55 Kcal (1443 kJ) | ||
| Calories from fat | 203.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.67g | 39% | |
|---|---|---|---|
| Cholesterol | 15.83mg | 6% | |
| Sodium | 376.26mg | 18% | |
| Potassium | 492mg | 12% | |
| Total Carbs | 32.39g | 12% | |
| Sugars | 16.17g | 73% | |
| Dietary Fiber | 1.92g | 9% | |
| Protein | 4.91g | 11% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 5% | |
| Calcium | 89.2mg | 10% | |
* 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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