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Ingredients
- 1 pkg. Swiss chocolate cake mix
- 1/2 c. oil
- 1/2 c. pecans, minced
- 1 pkg. cream cheese, softened (8 ounce.)
- 1 c. sugar
- 1 container frzn whipped topping, thawed and divided (12 ounce.)
- 2 Packages pistachio instant pudding (3 ounce. each)
- 3 c. cool lowfat milk
Directions
- Combine cake mix, oil and pecans in large bowl. Remove 1/2 c. mix for crumb topping; set aside. Grease bottom only of 13 x 9 pan. spread remaining mix proportionately in pan. Bake at 325 for 20 to 25 min. Cold completely. Increase oven temperature to 350 degrees. Toast reserved 1/2 c. mix in 8 or possibly 9 inch cake pan for 10 to 15 min, stirring once. Cold completely. Break lumps with fork to make small crumbs. For filling, beat cream cheese and sugar till smooth in large bowl. Stir in 1 c. whipped topping. Spread over cooled crust. Chill. Combine pudding mixes and lowfat milk. Beat one minute. Spread over cheese layer. Sprinkle with reserved toasted crumbs. Chill at least 2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 150 | 53% |
| Total Fat 17.15g | 21% |
| Saturated Fat 1.82g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 5mg | 2% |
| Sodium 40mg | 2% |
| Potassium 154mg | 4% |
| Total Carbs 30.09g | 8% |
| Dietary Fiber 0.4g | 1% |
| Sugars 29.89g | 20% |
| Protein 3.43g | 5% |
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