PREHEAT OVEN TO 350
Spray a 13 x 9 pan with nonstick spray.
In a medium bowl combine the flour, pecans and brown sugar. Add the melted butter and stir to combine. Press this mixture into the bottom of the prepared pan and bake 12-15 minutes, or until golden. Cool completely.
In a medium bowl, beat the cream cheese and sugar at medium speed with a mixer until smooth. Add the whipped topping, beating until combined. Spread over the cooled crust -- cover and refrigerate at least 4 hours or up to 2 days.
In a large bowl, stir together the jello mix and 2 cups of boiling water. Add the cranberry sauce, stirring until combined. Stir in 1 cup of cold water. Slowly pour the gelatin mixture over the cream cheese layer. Cover and chill at least 4 hours or up to 2 days. Cut into squares to serve. Garnish with Cool Whip if desired.
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 128 (51%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 20.3mg||6 %|
|Sodium 1611.3mg||56 %|
|Potassium 64.7mg||2 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 30.9g|
|Protein 0.9g||1 %|
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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: 249
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