1. Preheat oven to 325?.
2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9?inch baking pan coated with cooking spray. Bake at 325? for 20 minutes or until crust is lightly browned. Cool completely.
3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.
You can make this up to one day ahead, but spread the remaining whipped topping mixture over the chocolate pudding layer right before serving.
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|Serving Size: 1 recipe (1616g)|
|Recipe Makes: 4|
|Calories from Fat: 1030 (37%)|
|Amt Per Serving||% DV|
|Total Fat 114.5g||153 %|
|Saturated Fat 59.2g||296 %|
|Monounsaturated Fat 35.8g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 270.5mg||83 %|
|Sodium 7695.8mg||265 %|
|Potassium 1741.5mg||46 %|
|Total Carbohydrate 375.6g||110 %|
|Dietary Fiber 14.7g||59 %|
|Sugars, other 360.9g|
|Protein 67.6g||97 %|
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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: 2791
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