| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Mom | 1 | Batch | |
INGREDIENTS
| 2 | Butter-pecan instant | |
| pudding/pie filling | ||
| Milk, as needed | ||
| 1 | Cool Whip, quart? | |
| 8 | oz | Cream cheese |
| 2 | T | Sour cream, optional |
| 1 | c | Confectioner's sugar |
| 2 | c | Flour |
| 3/4 | c | Pecans, finely ground |
| 9 | T | Butter, 1 stick and 1 inch |
| 2/3 | c | Pecans, coarsely broken |
| 1 | T | Butter |
| 6 | t | Light brown sugar |
INSTRUCTIONS
PREPARE CRUST: Stir pecans for crust into flour and cut in butter. Use spatula to press mixture flat into long pan (9x12"). Bake at 325 degrees F. till brown, about 25 minutes. (You will smell the nuts cooking.) PREPARE TOPPING: Brown pecans for topping in 1 T butter and the light brown sugar until resembles praline; let cool. Soften cream cheese; add 2 T sour cream (optional). Mix up pudding according to directions, including milk. Blend cream cheese mixture thoroughly with confectioner's sugar; add 1 cup Cool Whip from container. Spread cream cheese mixture onto cooled crust; top with pudding, then the rest of the cool whip. Pour cooled pecan topping on top and chill. Vicki's notes: Mom makes a version similar to black-bottom pie; see that recipe. Make HALF a batch! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many people give thanks to God when He gives. Job gave thanks when He took.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3825
Calories From Fat: 2691
Total Fat: 311.5g
Cholesterol: 568.5mg
Sodium: 775mg
Potassium: 1302.9mg
Carbohydrates: 222.9g
Fiber: 21.6g
Sugar: 15.6g
Protein: 55.6g