Directions:
- POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.).
- SPREAD 1-1/2 cups of the pudding onto bottom of crust.
- Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
- REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.9 Kcal (942 kJ) | ||
| Calories from fat | 54.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 9% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 35.03mg | 1% | |
| Potassium | 95.55mg | 2% | |
| Total Carbs | 37.71g | 13% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 5.07g | 20% | |
| Protein | 7.91g | 16% | |
| Iron | 0.1mg | 0% | |
| Calcium | 76.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 220.75 Kcal (924 kJ) | ||
| Calories from fat | 53.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.96g | 9% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 0% | |
| Sodium | 34.38mg | 1% | |
| Potassium | 93.79mg | 2% | |
| Total Carbs | 37.01g | 13% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 4.98g | 20% | |
| Protein | 7.76g | 16% | |
| Iron | 0.1mg | 0% | |
| Calcium | 74.8mg | 8% | |
* 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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