Crumble together flour, butter, and pecans, then press into a 13 x 9 inch glass pan. Bake at 325? until golden brown (about 25 minutes). Let cool.
Meanwhile, blend together cream cheese, powdered sugar, and half the Cool Whip, then spread on top of crust.
Mix together puddings and milk and pour on top of Cool Whip/cream cheese mixture.
Spread rest of Cool Whip on top and sprinkle Hershey bar shavings.
This dessert can be prepared 24 hours ahead.
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|Serving Size: 1 Serving (89g)|
|Recipe Makes: 15|
|Calories from Fat: 180 (60%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 34.3mg||11 %|
|Sodium 459.1mg||16 %|
|Potassium 120.5mg||3 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 26.4g|
|Protein 3.9g||6 %|
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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: 301
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