|1½ cup||Finely chopped pecans|
|3 packs||Cream cheese -; (8 oz ea)|
|2 cups||Powdered sugar|
|24 ounces||Nondairy whipped topping|
|1||Box Vanilla instant pudding; (3.9 oz)|
|1||Box Chocolate instant pudding; (3.9 oz)|
|3 cups||Cold milk|
|1 quart||Strawberries; stemmed|
|½ cup||Coarsely chopped pecans|
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@...
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