Preheat oven to 350 degrees. CRUST: Pat mixture into a 9X13 pan. Sprinkle with pecan pieces and press into crust. Bake until light tan, about 15 minutes. Cool FILLING: Mix ingredients. 1. Spread filling over cooled crust. 2. Spread lemon pie filling over this. 3. Top pie filling with 1 carton Cool Whip. 4. Sprinkle with chopped pecans (optional). Cut into serving size pieces. Keep cool until ready to serve. Recipe by: Alice Canion Posted to MC-Recipe Digest V1 #976 by Tommy & Luann Boggus
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|Serving Size: 1 Serving (4450g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 12015 (85%)|
|Amt Per Serving||% DV|
|Total Fat 1334.9g||1780 %|
|Saturated Fat 719.2g||3596 %|
|Monounsaturated Fat 357.3g|
|Polyunsanturated Fat 76.4g|
|Cholesterol 3991.6mg||1228 %|
|Sodium 12717.1mg||439 %|
|Potassium 5217.7mg||137 %|
|Total Carbohydrate 368g||108 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 364g|
|Protein 231.7g||331 %|
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Calories per serving: 14176
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