Nutritional Info

Nutrition Facts

Serving Size 1 (36g)

Calories 132
Calories from Fat 104 (79%)
Amount Per Serving %DIV
Total Fat 11.6g 18%
Saturated Fat 7.6g 38%
Monounsaturated Fat 3.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 42.4mg 14%
Sodium 123.7mg 5%
Potassium 44.2mg 1%
Total Carbohydrate 1.2g 0%
Dietary Fiber 0g 0%
Sugars 0.8g
Protein 2.8g 6%

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Recipe Description
Enjoy this plain, or dress it up with berries or sugar free chocolate sauce.
Prep time
1 hr 25 min
Cook time
1 min
Ready In
1 hr 26 min


Serves Tool

Serves To:USMetric
2 59/500 Gram(g)  butter
4 33/80 Gram(g)  pecans, finely chopped
6 Package(pk)  artificial sweetener
3 Tablespoon(T)  granular splenda
8 119/1000 Gram(g)  cream cheese
1 Teaspoon(t)  sour cream
1 Teaspoon(t)  vanilla extract
2 Tablespoon(T)  sugar free instant vanilla pudding
12 Teaspoon(t)  water


Melt butter over medium heat and gently brown the chopped pecans. Stir in sweetener to taste, and press into the bottom of a lightly greased 9 inch spring form pan. Chill in the freezer for 10 minutes. Warm the cream cheese in the microwave for 1 minute to soften. Add artificial sweetener to taste, and beat with an electric mixer until light and creamy. Mix in the sour cream and the vanilla extract. In a separate container, mix the vanilla pudding with the water to make a loose paste. You have to work quickly as it will stiffen up fast. Immediately add it to the cheese mixture and beat it in for a few seconds until smooth. Pour the mixture over the pecan base and chill for at least an hour.

Additional notes

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