Reserve 20 pecan halves; chop remaining pecans. Set aside.
Cook and stir pudding mix, margarine or butter and milk in saucepan over medium heat until mixture begins to boil; boil 1 minute. Remove from heat.
Blend in sugar, chopped nuts and vanilla. Spread in greased and foil-lined 8 x 8 x 2-inch baking pan. Top with reserved pecan halves, pressing lightly into fudge. Let stand until firm, about 1 hour
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.