Jell-O No Bake

Dessert, Pumpkin Style Pie

Nutritional Info

Nutrition Facts

8 servings per container
Serving Size: 0.125 package (33 g)

 as packagedprepared
Calories130220
     Calories from Fat1570

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (2%)7 g (11%)
     Saturated Fat0 g (0%)2.5 g (13%)
     Trans Fat0 g0 g
Cholesterol0 mg (0%)5 mg (2%)
Sodium320 mg (13%)420 mg (18%)
Total Carbohydrate29 g (10%)35 g (12%)
     Dietary Fiber<1 g (4%)<1 g (4%)
     Sugars16 g23 g
Protein<1 g3 g

Vitamin A0%8%
Vitamin C0%0%
Calcium2%10%
Iron2%2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Calories:2,0002,500
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

9.2 oz.

for Personal Shopping

Dessert, Pumpkin Style Pie
Product Details

Creamy taste and texture of pumpkin pie flavored with cinnamon & ginger. Includes: filling, crust mix. Just Add: sugar, margarine and milk. Per 1/8 Package: 130 calories; 0 g sat fat (0% DV); 320 mg sodium (13% DV); 16 g sugars. See side panel for prepared nutrition. Visit Kraftheinzcompany.com for more great recipes. jell-o.com. Partially produced with genetic engineering.

Ingredients

Filling Mix (Sugar, Modified Cornstarch, Contains Less than 2% of Skim Milk, Cinnamon, Ginger, Natural Flavor [Contains Milk and Barley], Carrageenan, Disodium Phosphate, Tetrasodium Diphosphate, Salt, Caramel Color, Acetylated Mono and Diglycerides, Calcium Sulphate, Yellow 6, Yellow 5, Artificial Flavor, Soy Lecithin, Sulfites), Crust Mix (Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Graham Flour, Sugar, Soybean Oil, Honey, Contains Less than 2% of Salt, Baking Soda, Calcium Phosphate, Artificial Flavor).

Warnings

Contains: milk, soy, wheat.

Directions

What you Need: 2 tbsp sugar; 5 tbsp margarine or butter, melted; 2-1/2 cups cold milk (For best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk). 1. Stir crust mix, sugar and margarine in 9-inch pie plate until crumbs are evenly moistened. Press onto bottom and up side of pie plate. 2. Pour milk into medium bowl. Add filling mix. Beat with mixer on low speed 1 min. Pour into crust. Refrigerate 1 hour. 3. Dip pie plate, just to rim, in hot water 30 sec for easy cutting and serving. Refrigerate any leftovers. Tips: To Freeze: Wrap dessert; 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 sugar, margarine and milk.

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