1. Cream the butter and flour. Add the pecans and press into the bottom of a 9x13-inch pan. Bake for 25 minutes. Cool. 2. Meanwhile, mix the cream cheese, and powdered sugar. Stir in one container of Cool Whip. Spread on cooled crust. 3. Mix the pudding mix and the milk until thick. Spread on top of the other stuff. Sread the other container of Cool Whip on top. 4. Cover and chill over night. Can also be frozen. Cut into squares. This recipe was given to me by my step-mother-in-law. Posted to MM-Recipes Digest V4 #118 by Carole
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|Serving Size: 1 Serving (547g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1481 (81%)|
|Amt Per Serving||% DV|
|Total Fat 164.5g||219 %|
|Saturated Fat 89.3g||446 %|
|Monounsaturated Fat 43.5g|
|Polyunsanturated Fat 9g|
|Cholesterol 500.9mg||154 %|
|Sodium 2363.6mg||82 %|
|Potassium 745.7mg||20 %|
|Total Carbohydrate 65.6g||19 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 63.7g|
|Protein 31.9g||46 %|
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Calories per serving: 1839
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