| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Latimes3 |
24 |
servings |
INGREDIENTS
| 3/4 |
c |
Butter |
| 1 1/2 |
c |
Finely chopped pecans |
| 1 1/2 |
c |
Flour |
| 3 |
pk |
Cream cheese -; (8 oz ea) |
| 2 |
c |
Powdered sugar |
| 24 |
oz |
Nondairy whipped topping |
| 1 |
|
Box Vanilla instant pudding; (3.9 oz) |
| 1 |
|
Box Chocolate instant pudding; (3.9 oz) |
| 3 |
c |
Cold milk |
| 1 |
qt |
Strawberries; stemmed |
| 1/2 |
c |
Coarsely chopped pecans |
INSTRUCTIONS
Melt butter in saucepan. Add finely chopped pecans and flour and blend into
paste. Spread paste evenly over bottom of buttered 13- by 9-inch baking
dish. Bake at 350 degrees until golden brown, 20 to 25 minutes. Remove from
oven to cool, about 1 hour. Beat cream cheese, powdered sugar and 1
container nondairy whipped topping in large mixing bowl and smooth mixture
over crust. Mix vanilla and chocolate pudding mixes and milk on medium
speed in bowl of electric mixer until thickened, about 5 minutes. Pour
pudding mixture over cream cheese mixture. Top with remaining container
nondairy whipped topping, then strawberries, stem-side down. Sprinkle
coarsely chopped pecans over topping. Keep refrigerated until ready to
serve. Yields 24 servings.
Each serving: 347 calories, 199 mg sodium, 49 mg cholesterol, 25 grams fat,
32 grams carbohydrates, 5 grams protein, 0.28 gram fiber
Recipe Source: Los Angeles Times - 12-20-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
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