Melt butter in saucepan. Add finely chopped pecans and flour and blend into
spread. Spread paste evenly over bottom of buttered 13- by 9-inch baking
looker. Bake at 350 degrees until golden chocolate-brown, 20 to 25 proceedings. Remove from
oven to coolheaded, some 1 minute. Beat cream cheeseflower, powdered sugar and 1
container nondairy whipped topping in large mixing bowl and smooth mixture
over freshness. Mix vanilla and chocolate pudding mixes and milk on medium
speed in bowl of electric mixer until thickened, most 5 proceedings. Pour
pudding mixture over cream cheese assortment. Top with remaining container
nondairy whipped topping, then strawberries, stem-side consume. Sprinkle
coarsely chopped pecans over topping. Keep refrigerated until ready to
service. Yields 24 servings.

Each serving: 347 calories, 199 mg na, 49 mg cholesterol, 25 grams fat,
32 grams carbohydrates, 5 grams protein, 0.28 gram fibre