MIX wafer crumbs and margarine. Remove 1/4 cup of the crumb mixture; reserve for later use. Press remaining crumb mixture firmly onto bottom of 9-inch square baking pan.
PREPARE pudding mix as directed on package for pudding, using the 1 3/4 cups milk. Add cream cheese, pecans and extract; cook on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently. Pour over crust; sprinkle with the reserved crumb mixture.
REFRIGERATE several hours or overnight until firm. Cut into 9 squares to serve. Store leftover dessert in refrigerator.
Nutritional Information Calories: 330 Total fat: 24 g Saturated fat: 8 g Cholesterol: 35 mg Sodium: 330 mg Carbohydrate: 25 g Dietary Fiber: 1 g Sugars: 16 g Protein: 5 g Vitamin A: 15% DV Vitamin C: 0% DV Calcium: 8% DV Iron: 4% DV
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