Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1082
Calories
26g
Protein
53g
Fat
129g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pudding | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Crust
- 1 cup. flour
- 1/2 cup. pecans, chopped
- 1 stick butter
- Filling
- 3 sm. lemon Jello instant pudding and pie filling
- 3 c. milk
- Topping
- 1 lg. whipped topping
- 1 lg. cream cheese
- 1 c. powdered sugar
- additional chopped pecans
Directions
1
Cream butter, then add flour, then pecans.
2
Spread in a 9 x 13 x 2 inch baking pan.
3
Bake 20 minutes at 350 degrees. Cool.
4
Combine filling ingredients.
5
Pour over crust.
6
Cream cream cheese, then add powdered sugar. T
7
Fold in whipped topping.
8
Spread over cake.
9
Top with chopped pecans. Yum Yum!
Recipe sourced from
fandom