Filling Mix (Sugar, Modified Potato Starch, Dextrose, Skim Milk, Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less than 2% of Fractionated Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Sodium Phosphate, Tetrasodium Diphosphate, Lactic Acid, Calcium Lactate, Dipotassium Phosphate, Salt, Mono- and Diglycerides, Propylene Glycol Monostearate, Acetylated Monoglycerides, Modified Cellulose, Cultures, Soy Lecithin, Natural and Artificial Flavor, Cellulose Gum, Microcrystalline Cellulose, Yellow 5, Yellow 6), Crust Mix (Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine 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).
What You Need: 2 tbsp. sugar, 4 tbsp. butter or margarine, melted, 1-1/2 cups cold milk*. 1. Combine: Crust mix, sugar and butter. Press onto bottom and up side of pie plate. 2. Beat: filling mix and milk with mixer on low speed 30 sec., then on medium speed 3 min. (filling will be thick.) Spoon over crust. Refrigerate 1 hour. 3. Cut: Into 6 pieces. Refrigerate any leftovers. * For best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with non-dairy milk.
Tips: Make it Easy: Dip pie plate, just to rim, in hot water 30 sec. for easier cutting and serving. Chill Out: Wrap tightly: Freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving. To Make Dessert Bars: Prepare as directed, pressing crust into bottom of foil lined 8-inch square pan.
Open.
