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Name: Sex on the Beach Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 3 8-oz packages Cream cheese; 1 quart Strawberries stemmed; 1/2 c pecans Coarsely chopped; 1 box Chocolate instant; 3/4 c Butter; 1 1/2 c Flour; 24 oz Nondairy whipped topping; 3 c Cold milk; 2 c Powdered sugar; 1 box Vanilla instant pudding; 1 1/2 c pecans Finely chopped

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INGREDIENTS

3 8-oz packages Cream cheese
1 quart Strawberries ; stemmed
1/2 c pecans ; Coarsely chopped
1 box Chocolate instant
3/4 c Butter
1 1/2 c Flour
24 oz Nondairy whipped topping
3 c Cold milk
2 c Powdered sugar
1 box Vanilla instant pudding
1 1/2 c pecans ; Finely chopped

INSTRUCTIONS

Melt butter in saucepan. Add finely chopped pecans and flour and blend into paste. Spread paste evenly over bottom of buttered 13- by 9-inch baking dish. Bake at 350 degrees until golden brown, 20 to 25 minutes. Remove from oven to cool, about 1 hour. Beat cream cheese, powdered sugar and 1 container nondairy whipped topping in large mixing bowl and smooth mixture over crust. Mix vanilla and chocolate pudding mixes and milk on medium speed in bowl of electric mixer until thickened, about 5 minutes. Pour pudding mixture over cream cheese mixture. Top with remaining container nondairy whipped topping, then strawberries, stem-side down. Sprinkle coarsely chopped pecans over topping. Keep refrigerated until ready to serve. Yields 24 servings. Each serving: 347 calories, 199 mg sodium, 49 mg cholesterol, 25 grams fat, 32 grams carbohydrates, 5 grams protein, 0.28 gram fiber Recipe Source: Los Angeles Times - 12-20-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Sex on the Beach Cake

3 8-oz packages Cream cheese
1 quart Strawberries stemmed
1/2 c pecans Coarsely chopped
1 box Chocolate instant
3/4 c Butter
1 1/2 c Flour
24 oz Nondairy whipped topping
3 c Cold milk
2 c Powdered sugar
1 box Vanilla instant pudding
1 1/2 c pecans Finely chopped

Melt butter in saucepan. Add finely chopped pecans and flour and blend into  paste. Spread paste evenly over bottom of buttered 13- by 9-inch baking  dish. Bake at 350 degrees until golden brown, 20 to 25 minutes. Remove from  oven to cool, about 1 hour. Beat cream cheese, powdered sugar and 1  container nondairy whipped topping in large mixing bowl and smooth mixture  over crust. Mix vanilla and chocolate pudding mixes and milk on medium  speed in bowl of electric mixer until thickened, about 5 minutes. Pour  pudding mixture over cream cheese mixture. Top with remaining container  nondairy whipped topping, then strawberries, stem-side down. Sprinkle  coarsely chopped pecans over topping. Keep refrigerated until ready to  serve. Yields 24 servings.    Each serving: 347 calories, 199 mg sodium, 49 mg cholesterol, 25 grams fat,  32 grams carbohydrates, 5 grams protein, 0.28 gram fiber    Recipe Source: Los Angeles Times - 12-20-1998    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 24

Calories: 301
Calories from Fat: 202 (67%)

Amt Per Serving		% DV

	Total Fat 22.4g	30 %
	Saturated Fat 9.7g	49 %
	Monounsaturated Fat 7.7g
	Polyunsanturated Fat 2.7g
Cholesterol 46.5mg		14 %
Sodium 137.5mg		5 %
Potassium 139.2mg		4 %
Total Carbohydrate 22g		6 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 20.1g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 301

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