Preheat oven to 350 degrees.
Mix together the flour, butter and chopped pecans, reserving a few tablespoons of the pecans for garnish.
Spray a 9 x 13 baking dish with non-stick cooking spray and press the flour mixture for the first layer into the bottom of the pan. Bake for 15-20 minutes and set aside to cool completely.
Mix together the cream cheese and powdered sugar until mixed well and creamy. Fold in one cup of Cool Whip and stir to mix well. Spread this over the cooled crust gently. You don't want to disturb the crust.
Mix the two boxes of pudding mix, the milk and the vanilla. Whisk until thick and then stir in 1/2 cup of Cool Whip and mix well. Spread the pudding mixture over the cream cheese mixture.
Spread the remaining Cool Whip over the pudding layer and sprinkle with reserved pecans. Cover and refrigerate for an hour or so to set before serving.
Don't melt the butter, just set it out to soften a bit before making this dessert. You could set both the butter and the cream cheese out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 338 (61%)|
|Amt Per Serving||% DV|
|Total Fat 37.5g||50 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 56.2mg||17 %|
|Sodium 696.9mg||24 %|
|Potassium 507.2mg||13 %|
|Total Carbohydrate 47g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 44g|
|Protein 9.5g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 554
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