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Add a photoRaciónes: 10
Ingredientes
- 1/4 pound butter
- 1 c. unsifted flour
- 1/2 c. pecans, minced
- 1 (8 ounce) pkg. cream cheese
- 1 c. Cold Whip (9 ounce), save the rest
- 1 c. sifted powdered sugar
- 1 sm. pkg. vanilla instant pudding
- 1 sm. pkg. chocolate instant pudding
- 2 c. cool lowfat milk
- 1 (2 ounce) Hershey bar, grated
Direcciones
- Preheat oven to 350 degrees. Mix butter, flour and pecans. Press into a 7 x 11 inch Pyrex pan. Bake 20 min. Cool completely. Mix cream cheese, Cool Whip and powdered sugar. Spread over crust. Chill. Blend both puddings with lowfat milk till stiff. Spread over cream cheese mix. Put remaining Cool Whip over puddings. Cover with Hershey bar. Cover and freeze. Keeps well in freezer for 2 weeks. Remove 1 hour before serving. Serves 10.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 10 servings | |
| Calories 301 | |
| Calories from Fat 181 | 60% |
| Total Fat 20.63g | 26% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 165mg | 7% |
| Potassium 140mg | 4% |
| Total Carbs 25.03g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 14.98g | 10% |
| Protein 4.87g | 8% |
