Ingredients
- Crust
- 1 1/4 cups all- purpose flour
- 1/4 cups powered sugar
- 6 table chilled butter, cut into small pieced
- 1/4 cup finely chopped pecans
- cooking spray
- Filling
- 1 cup powered sugar
- 1/2 cup light cream cheese - softened
- 1/2 cup fat-free cream cheese- softened
- 1 8oz frozen reduced calories cool whip topping - thawed and divided
- 3 cups milk
- 2 3.9 package chocolate instant pudding
Details
Servings 15
Preparation
Step 1
preheat to 325
1. To prepare crust, lightly spoon flour into dry measuring cups, level with a knife. Combine flour and 1/4 cup sugar in a food processor- add butter pulse till crumbles. Stir in pecans. Firmly press mixture into bottom of a 13 x 9 - inch baking pan coated with cooking spray. Bake at 325 for 20 minutes or until crust in lightly browned. Cool
2. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl, beat with a mixer at medium speed until fluffy. Fold in half of the whipped topping. Spread cream cheese mixture on cooled crust. Refrigerate 1 hour.
3. Combine milk and budding mix in a large bowl. beat with a mixer at medium speed for 2 minutes. Cover and refrigerate for 1 hour. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped top over pudding mixture. Cover and chill for 3 minutes
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