Recipe Details
Ingredients
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1cupall-purpose flour
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½cupfinely chopped pecans
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½cupbutter or margarine, melted
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1(8 ounce) packagecream cheese, room temperature
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1cupconfectioners’ sugar
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1cupfrozen whipped topping, thawed
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2(3.5 ounce) packagesinstant coconut cream pudding mix
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2cupsmilk
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3cupsfrozen whipped topping, thawed
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½cupchopped pecans
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9×13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
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In a medium bowl, mix together the cream cheese and confectioners’ sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
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In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
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Spread remaining whipped topping over the top, and garnish with chopped pecans.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories444 | |
% Daily Value * | |
Total Fat 29g |
37% |
Saturated Fat 16g |
80% |
Cholesterol 44mg |
15% |
Sodium 305mg |
13% |
Total Carbohydrate 43g |
16% |
Dietary Fiber 2g |
7% |
Total Sugars 29g |
|
Protein 5g |
|
Vitamin C 0mg |
1% |
Calcium 76mg |
6% |
Iron 1mg |
6% |
Potassium 158mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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