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Jell-O No Bake
|6 servings per container|
|Serving Size: 0.167 package (50 g)|
|Calories from Fat||50||100|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||5 g (8%)||11 g (17%)|
|Saturated Fat||2.5 g (13%)||4.5 g (23%)|
|Trans Fat||0 g||0 g|
|Cholesterol||0 mg (0%)||<5 mg (1%)|
|Sodium||300 mg (13%)||390 mg (16%)|
|Total Carbohydrate||40 g (13%)||43 g (14%)|
|Dietary Fiber||<1 g (3%)||<1 g (3%)|
|Sugars||27 g||29 g|
|Protein||2 g||3 g|
With Oreo cookie crust mix. Artificial flavor. Includes: candy sprinkles; filling; crust mix. Just add: margarine and milk. Per 1/6 Package: 220 calories; 2.5 g sat fat (13% DV); 300 mg sodium (13% DV); 27 g sugars. See side panel for prepared nutrition. Visit Kraftheinzcompany.com for more great recipes. jell-o.com. Partially produced with genetic engineering.
Filling Mix (Sugar, Dextrose, Modified Cornstarch, Palm Kernel Oil, Corn Syrup Solids, Contains Less than 2% of Calcium Sulfate, Propylene Glycol Monostearate, Natural and Artificial Flavor, Sodium Caseinate, Acetylated Mono and Diglycerides, Disodium Phosphate, Tetrasodium Pyrophosphate, Modified Cellulose, Salt, Mono- and Diglycerides, Skim Milk, Cellulose Gel, Cellulose Gum, Red 40, Blue 1), Crust Mix (Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Sugar, Canola Oil, Cocoa [Processed with Alkali], High Fructose Corn Syrup, Contains Less than 2% of Chocolate, Leavening [Baking Soda and/or Calcium Phosphate], Salt, Soy Lecithin, Artificial Flavor), Candy Sprinkles (Sugar, Rice Flour, Palm Oil, Natural and Artificial Flavor, Cellulose Gum, Carrageenan, Artificial Color, Red 40 Lake).
Contains: wheat, milk, soy.
What You Need: 4 tbsp. margarine or butter, melted; 1-1/3 cups cold milk (For best results, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk). 1. Stir crust mix and margarine in 8-inch square dish until crumbs are evenly moistened. Press onto bottom of dish. 2. Pour milk into medium bowl. Add filling mix. Beat with mixer on low speed 30 sec., then beat on medium speed 3 min. (Do not underbeat). Gently stir 1/3 of the sprinkles into filling until blended. Spoon into crust. 3. Top with remaining sprinkles. Refrigerate 1 hour. (Dessert can also be served frozen. Wrap tightly. Freeze 4 hours or until firm). 4. Dip dish, just to rim, in hot water 30 sec. for easy cutting and serving. Refrigerate any leftovers. Tips: To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving. To Double Recipe: Prepare in 13x9-inch pan, using 2 pkg. dessert mix and doubling margarine and milk.
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