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Jell-O No Bake
|6 servings per container|
|Serving Size: 0.167 package (60 g)|
|Calories from Fat||70||120|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||8 g (12%)||14 g (22%)|
|Saturated Fat||3 g (15%)||5 g (25%)|
|Trans Fat||0 g||0 g|
|Cholesterol||0 mg (0%)||<5 mg (1%)|
|Sodium||360 mg (15%)||450 mg (19%)|
|Total Carbohydrate||47 g (16%)||49 g (16%)|
|Dietary Fiber||1 g (4%)||1 g (4%)|
|Sugars||29 g||32 g|
|Protein||2 g||4 g|
Includes cookie pieces; filling; crust mix. Per 1/6 Package: 270 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 29 g sugars. See side panel for prepared nutrition. Visit kraftfoods.com for more great recipes. jell-o.com.
Filling Mix (Sugar, Dextrose, Modified Cornstarch, Palm Kernel Oil, Corn Syrup Solids, Contains Less than 2% of Skim Milk, Natural and Artificial Flavor, Calcium Sulphate, Salt, Propylene Glycol Monostearate, Acetylated Mono and Diglycerides, Sodium Caseinate, Disodium Phosphate, Tetrasodium Diphosphate, Modified Cellulose, Mono- and Diglycerides, Cellulose Gel, Cellulose Gum); Crust Mix (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Sugar, Palm and/or Canola Oil, Cocoa [Processed with Alkali], High Fructose Corn Syrup, Leavening [Baking Soda and/or Calcium Phosphate], Salt, Soy Lecithin, Chocolate, Cornstarch, Artificial Flavor); Cookies (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Sugar, Palm and/or Canola Oil, Cocoa [Processed with Alkali], High Fructose Corn Syrup, Leavening [Baking Soda and/or Calcium Phosphate], Cornstarch, Salt, Soy Lecithin, Artificial Flavor, Chocolate).
Contains: milk, wheat, 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). Reserve 1/2 cup of the cookie pieces; gently stir remaining into filling until blended. Spoon into crust. 3. Top with reserved cookie pieces. (Or for a crunchier topping, sprinkle reserved cookie pieces over chilled dessert just before serving). Refrigerate 1 hour. 4. Dip dish, just to rim, in hot water 30 sec. for easy cutting and serving. Refrigerate any leftovers. Tips: To Freeze: Prepare as directed. 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. Kids' Favorite Frozen Oreo Cups: Prep Time: 20 minutes plus freezing. Makes: 6 servings. 1. Mix crust ingredients as directed; press onto bottoms of 12 paper-lined muffin cups. 2. Prepare filling as directed. Spoon over crusts. 3. Top with cookie pieces. 4. Freeze 2 hours or until firm. Freeze any leftovers.
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