Directions:
- In a small bowl, combine the cookie crumbs and butter; set aside a 1/4 cup for topping. Press remaining cumb mixture into an ungreased 11x7x2 baking pan. Cover and refrigerate for 30 minutes.
- Meanwhile, in a small mixing bowl, beat cream until stiff peaks form; set aside. In a large mixing bowl, dissolve gelatine in boiling water. Add pudding mix; beat on low for 2 minutes. Add sherbet; beat on low for 1 minute or until soft set. Gently fold in whipped cream.
- Spread over crust; sprinkle with reserved crumb mixture. Refrigerate for 1 hour or until set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.33 Kcal (1400 kJ) | ||
| Calories from fat | 206.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.95g | 35% | |
|---|---|---|---|
| Cholesterol | 41.4mg | 14% | |
| Sodium | 146.72mg | 6% | |
| Potassium | 34.98mg | 1% | |
| Total Carbs | 30.92g | 10% | |
| Sugars | 5.91g | 24% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 2.56g | 5% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 278.37 Kcal (1165 kJ) | ||
| Calories from fat | 171.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.11g | 35% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 14% | |
| Sodium | 122.17mg | 6% | |
| Potassium | 29.12mg | 1% | |
| Total Carbs | 25.74g | 10% | |
| Sugars | 4.92g | 24% | |
| Dietary Fiber | 0.66g | 3% | |
| Protein | 2.13g | 5% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.1mg | 3% | |
* 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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