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|4 servings per container|
|Serving Size: .50 cup|
|.50 cup pudding prepared with 2% milk|
|Calories from Fat||0||20|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)||0 g (4%)|
|Saturated Fat||0 g (0%)||0 g (7%)|
|Trans Fat||0 g (0%)||0 g (0%)|
|Cholesterol||0 mg (0%)||0 mg (3%)|
|Sodium||410 mg (17%)||410 mg (20%)|
|Total Carbohydrate||10 g (3%)||10 g (5%)|
|Dietary Fiber||0 g (0%)||0 g (0%)|
|Sugars||0 g||0 g|
|Protein||0 g||0 g|
4 - 1/2 Cup servings. 100 Calories per serving (prepared) vs. 140 in instant banana cream pudding. 25% Less calories than our regular pudding. Artificial flavor.
Maltodextrin, Food Starch Modified, Tetrasodium Pyrophosphate and Disodium Phosphate (Stabilizers), Contains Less Than 2% of the Following: Natural and Artificial Flavor, Xanthan and Guar Gum (Thickeners), Artificial Color, Calcium Sulfate (for Proper Set), Aspartame (Phenylketonurics: Contains Phenylalanine.), and Acesulfame Potassium (Sweeteners), Mono- and Diglycerides (Emulsifier), Salt, Partially Hydrogenated Cottonseed Oil, Yellow 5, Yellow 6, TBHQ and Citric Acid Added to Preserve Freshness.
Pudding: 1. Add mix to 2 cups cold milk (skim, 1% lowfat, nonfat dry or lactose-reduced milk will cause soft set. Non-dairy creamer is not recommended) in medium bowl. 2. Beat with wire whisk or electric mixer at low speed for 2 minutes. 3. Pour into dishes; refrigerate. Pudding will be soft-set and ready to serve in 5 minutes. For firmer set, refrigerate 30 minutes. Store in refrigerator. Makes 4 (1/2 cup) servings. Placing tasting spoon back into pudding when mixing will cause soft-set. Pie: 1. Add 2 packages (4-serving size) mix to 3-1/4 cups cold milk (skim, 1% lowfat, nonfat dry or lactose-reduced milk will cause soft set. Non-dairy creamer is not recommended) in medium bowl. Beat with wire whisk or electric mixer at low speed for only 1 minute. For 1 package pie, use 2 cups cold milk (skim, 1% lowfat, nonfat dry or lactose-reduced milk will cause soft set. Non-dairy creamer is not recommended). 2. Pour immediately into 8 or 9-inch baked pastry or crumb crust (use 8-inch crust for 1 package pie). 3. Refrigerate at least 3 hours or until set (1 hour for 1 package pie).
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