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Ingredientes
- 2 x (3 3/4 ounce) pkgs. vanilla instant pudding
- 1 1/3 c. lowfat milk
- 1 x (16 ounce.) can pumpkin
- 1 1/2 tsp pumpkin pie spice
- 4 c. whipped topping (9 ounce. container)
- 1 x baked 9 inch pie crust, cooled
Direcciones
- Add in pudding mix to lowfat milk and beat on lowest speed just till blended; about 30 seconds. Blend in pumpkin, spice, and 2 c. of whipped topping. Pour into pie shell. Refrigeratetill set; at least 4 hrs. Garnish with remaining whipped topping.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1002g | |
| Calories 1472 | |
| Calories from Fat 387 | 26% |
| Total Fat 43.07g | 54% |
| Saturated Fat 36.13g | 145% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 381mg | 16% |
| Potassium 1675mg | 48% |
| Total Carbs 126.25g | 34% |
| Dietary Fiber 1.2g | 4% |
| Sugars 117.02g | 78% |
| Protein 21.86g | 35% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
