Directions:
- Combine first 4 ingredients in a saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer, stirring constantly, 2 minutes or until thick. Remove from heat. Cover surface of pudding with plastic wrap. Cool completely in refrigerator.
- Gently fold whipped topping into peppermint mixture. Spoon into piecrust. Cover and chill at least 8 hours. Sprinkle with additional crushed peppermint candies.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.59 Kcal (300 kJ) | ||
| Calories from fat | 7.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 1% | |
|---|---|---|---|
| Cholesterol | 3.27mg | 1% | |
| Sodium | 123.95mg | 5% | |
| Potassium | 158.81mg | 3% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 8.45g | 34% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 87.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 27.48 Kcal (115 kJ) | ||
| Calories from fat | 2.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.31g | 1% | |
|---|---|---|---|
| Cholesterol | 1.25mg | 1% | |
| Sodium | 47.57mg | 5% | |
| Potassium | 60.96mg | 3% | |
| Total Carbs | 4.05g | 4% | |
| Sugars | 3.24g | 34% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 2.17g | 11% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.3mg | 4% | |
| Calcium | 33.6mg | 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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