Directions:
- Line 13x9-inch pan with foil, with ends extending over sides of pan.
- Mix crumbs and butter. Press firmly onto bottom of pan; set aside until ready to use.
- Add milk to dry pudding mixes in medium bowl. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Spoon evenly over crust. Refrigerate 10 minutes. Add remaining whipped topping to sherbet; stir with wire whisk until well blended. Spoon evenly over pudding layer; cover.
- Freeze at least 3 hours or overnight. Use foil handles or remove dessert from pan before cutting into squares to serve. Store leftover dessert in freezer.
- SUBSTITUTE: Prepare as directed, using lemon or lime sherbet.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.76 Kcal (359 kJ) | ||
| Calories from fat | 61.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 22.27mg | 7% | |
| Sodium | 20.44mg | 1% | |
| Potassium | 58.81mg | 1% | |
| Total Carbs | 5.25g | 2% | |
| Sugars | 4.04g | 16% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 1.06g | 2% | |
| Vitamin C | 0.4mg | 1% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 170.84 Kcal (715 kJ) | ||
| Calories from fat | 122.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.57g | 10% | |
|---|---|---|---|
| Cholesterol | 44.36mg | 7% | |
| Sodium | 40.72mg | 1% | |
| Potassium | 117.15mg | 1% | |
| Total Carbs | 10.46g | 2% | |
| Sugars | 8.05g | 16% | |
| Dietary Fiber | 0.25g | 0% | |
| Protein | 2.11g | 2% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 84.6mg | 4% | |
* 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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