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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