In a mixing bowl, beat cream cheese and sugar until smooth. Spread onto bottom of crust. Sprinkle with chopped pecans. In another mixing bowl, combine pudding mixes. Add milk and vanilla; beat on low speed for 2 minutes. Spoon over the pecans. REfrigerate for at least 2 hours. Top with whipped cream and pecan halves. Recipe by: Taste of Home - June/July 1997 Posted to MC-Recipe Digest V1 #634 by The Taillons
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 73 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 10.3mg||3 %|
|Sodium 204.7mg||7 %|
|Potassium 37.8mg||1 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 16.4g|
|Protein 0.8g||1 %|
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Calories per serving: 141
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