Directions:
- In a medium sauce pan, combine dry pudding mix, jello powder and water.
- Stir and heat to a boil. Let it boil for one minute.
- Pour mixture into a bowl and place in the fridge to cool and thicken for about a hour.
- Peel and cut up peaches (or fruit of choice) and set aside.
- Remove cooled Jello from the fridge and fold in the cool whip topping. Next fold in fresh fruit. Place back in fridge.
- Prepare graham cracker crust in a food processor or blender, adding all 3 ingredients.
- Place crust in the bottom of a 9 x 13 dish or in 2 pie dishes and press down firmly.
- Remove Jello mixture and pour into the crust. Place back in fridge to continue firming up, about another hour.
- Serve with whipped topping.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1255.45 Kcal (5256 kJ) | ||
| Calories from fat | 588.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.38g | 101% | |
|---|---|---|---|
| Cholesterol | 34.67mg | 12% | |
| Sodium | 1059.15mg | 44% | |
| Potassium | 337.64mg | 7% | |
| Total Carbs | 156.1g | 52% | |
| Sugars | 53.07g | 212% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 12g | 24% | |
| Vitamin C | 47.2mg | 79% | |
| Iron | 6.6mg | 37% | |
| Calcium | 89mg | 9% | |
| Amount Per 100 g | |||
| Calories | 345.43 Kcal (1446 kJ) | ||
| Calories from fat | 161.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.99g | 101% | |
|---|---|---|---|
| Cholesterol | 9.54mg | 12% | |
| Sodium | 291.42mg | 44% | |
| Potassium | 92.9mg | 7% | |
| Total Carbs | 42.95g | 52% | |
| Sugars | 14.6g | 212% | |
| Dietary Fiber | 1.49g | 22% | |
| Protein | 3.3g | 24% | |
| Vitamin C | 13mg | 79% | |
| Iron | 1.8mg | 37% | |
| Calcium | 24.5mg | 9% | |
* 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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