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Preheat oven to 375. Gather cookie dough into a ball and flatten. Dip Dough and Pizza Roller in flour and roll cookie out into a 13-inch circle on 15-inch Baking Stone. Bake cookie for 12-15 minutes or until browned. Let cool 10 minutes. Run Serrate d Bread Knife or spatula under crust to loosen from stone. Cool completely. Combine cream cheese and sugar; set aside. In Batter Bowl combine half and half and instant pudding with the 10-inch Whisk. Let set until firm, about 5 minutes. Spread cream cheese mixture on thoroughtly cooled cookie base. Layer pudding mixture over cream cheese layer. Chop nuts with the Food Chopper and sprinkle over cookie. Chill until served. Cut with Pizza Cutter. Posted to EAT-L Digest - 30 May 96 Date: Fri, 31 May 1996 17:02:33 -0400 From: "Carol T."
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|Serving Size: 1 Serving (99g)|
|Recipe Makes: 20 Servings|
|Calories from Fat: 98 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 25.2mg||8 %|
|Sodium 186.2mg||6 %|
|Potassium 110.1mg||3 %|
|Total Carbohydrate 30.5g||9 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 30.2g|
|Protein 2.6g||4 %|
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Calories per serving: 227
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