** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt butter; stir in flour and 1 c of the nuts.
2. Continue stirring until a thick paste is formed, with no flour lumps.
3. Press into bottom of a 13x10 baking pan and bake 15 min at 375F Cool.
4. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping.
5. Beat with electric mixer at med speed for 2-3 minutes Spoon into cooled crust, then smooth with spatula.
6. Combine pudding and milk in the mixing bowl used for the first filling.
7. Beat well, then pour over the cream cheese layer.
8. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate.
9. Sprinkle with remaining pecans and chill for at least 3 hours.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Cheese, Natural Sweeteners, Pecan allergies.
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