Prep Time
1 Hour
Yield
Makes 16 servings, one slice each

How to Make It

PREHEAT oven to 375° F. Mix pecans, flour and butter; press onto bottom of 9-inch springform pan. Bake 20 min. Cool.

BEAT cream cheese and sugar with electric mixer until well blended. Gently stir in 1 1/2 cups of the whipped topping; spread over crust. Beat milk and dry pudding mixes with wire whisk 2 min. or until welll blended. Spoon over cream cheese layer.

REFRIGERATE several hours or until set. Run knife or metal spatula around rim of pan to loosen dessert; remove rim. Top pie with remaining whipped topping just before serving. Store leftovers in refrigerator.

Nutritional Information
Calories: 350
Total fat: 23 g
Saturated fat: 11 g
Cholesterol: 40 mg
Sodium: 370 mg
Carbohydrate: 34 g
Dietary Fiber: 2 g
Sugars: 23 g
Protein: 5 g
Vitamin A: 10% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 4% DV

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