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Ingredients
- 3/4 cup butter
- 1 1/2 cups pecans, finely-chopped
- 1 1/2 cups flour
- 3 packages cream cheese, 8 ounces each
- 2 cups powdered sugar
- 24 ounces nondairy whipped topping
- 1 box vanilla instant pudding, 3.9 ounces
- 1 box chocolate instant pudding, 3.9 ounces
- 3 cups cold milk
- 1 quart strawberries, stemmed
- 1/2 cup pecans, coarsely-chopped
Details
Servings 24
Preparation
Step 1
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.
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