Serves: 5
Total Calories: 957

3 (10-ounce) packages frozen raspberries, thawed, juice reserved
2 tablespoons cornstarch
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 (16-ounce) tub Cool Whip whipped topping, divided
1 (6-ounce) package instant vanilla pudding, prepared per package instructions
chopped pecans to sprinkle over top
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Crust:
1 cup all-purpose flour
1/4 cup powdered sugar
1 stick butter, melted
1/4 cup chopped pecans

Drain fruit juice into a saucepan. Over medium heat, thicken with cornstarch. Cool. Add fruit to mixture and set aside.

In separate bowl, beat together cream cheese, powdered sugar, and 1/2 the Cool Whip. Spread this mixture over the prepared Crust. Now layer the fruit mixture. Pour prepared vanilla instant pudding over fruit. Add the last of the Cool Whip to the top and sprinkle with chopped pecans. Refrigerate.

Crust:
Mix flour, powdered sugar, and melted butter. Add pecans. Butter a 9x13-inch pan. Pat mixture to cover bottom of pan. Bake at 350° for 15–20 minutes. Completely cool Crust.


Fun Fact: In the English language, there is a word with just ONE vowel that occurs six times: indivisibility.

Nutritional Facts:

Serves: 5
Total Calories: 957
Calories from Fat: 430

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