Directions:
- BEAT cream cheese, 1 Tbsp. of the milk and the Splenda in medium bowl with electric mixer on medium speed until well blended. Gently stir in 1/2 cup of the whipped topping. Spread onto bottom of crust..
- POUR remaining milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Spread over cream cheese layer.
- REFRIGERATE 4 hours or until set. Top with the remaining 1-1/2 cups whipped topping just before serving. Store leftover pie in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1486.34 Kcal (6223 kJ) | ||
| Calories from fat | 574.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.86g | 98% | |
|---|---|---|---|
| Cholesterol | 68.59mg | 23% | |
| Sodium | 1681.53mg | 70% | |
| Potassium | 1067.12mg | 23% | |
| Total Carbs | 187.39g | 62% | |
| Sugars | 74.3g | 297% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 29.69g | 59% | |
| Iron | 5.7mg | 32% | |
| Calcium | 681.9mg | 68% | |
| Amount Per 100 g | |||
| Calories | 146.42 Kcal (613 kJ) | ||
| Calories from fat | 56.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 98% | |
|---|---|---|---|
| Cholesterol | 6.76mg | 23% | |
| Sodium | 165.65mg | 70% | |
| Potassium | 105.12mg | 23% | |
| Total Carbs | 18.46g | 62% | |
| Sugars | 7.32g | 297% | |
| Dietary Fiber | 0.37g | 15% | |
| Protein | 2.92g | 59% | |
| Iron | 0.6mg | 32% | |
| Calcium | 67.2mg | 68% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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