Layer 1: Crust
Spray a 13x9 pan lightly with non-stick spray. Preheat oven to 375 degrees.
Combine melted butter, flour, 1/4 c. powdered sugar and pecans. Press into bottom of pan. Bake 15 min. or until lightly browned. Cool.
Beat cream cheese and 1 c. powdered sugar together until thoroughly combined. Add 1 c. Cool Whip. Spread over cooled crust, and refrigerate.
Combine instant pudding mixes and milk - mix together until it begins to thicken, 2-3 minutes. Spread over cream cheese layer and refrigerate.
Spread remaining Cool Whip over pudding layer. If desired, garnish with semi-sweet chocolate shavings or chopped pecans.
Cover and chill at least one hour or overnight.
Note: I''ve had this recipe made with butterscotch pudding instead of chocolate and it''s very good. The original recipe was given to me by my mother-in-law, LaVelle (Henrichsen) Hahn.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 15|
|Calories from Fat: 283 (66%)|
|Amt Per Serving||% DV|
|Total Fat 31.4g||42 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 35.1mg||11 %|
|Sodium 435.4mg||15 %|
|Potassium 160mg||4 %|
|Total Carbohydrate 32.9g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 31.9g|
|Protein 5.2g||7 %|
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Calories per serving: 431
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