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Ingredientes
- 1 c. moist mincemeat
- 1 x unbaked 9-inch pie shell
- 1 pkt jell-o golden brown egg (4.1/2 ounce) custard mix
- 1 env unflavored gelatin
- 2 c. lowfat milk
- 2 Tbsp. rum (optional)
- 1 1/2 c. thawed cold whip
Direcciones
- Spread mincemeat on bottom of pie shell. Bake at 425^F till crust is golden brown - about 15 min. Cold thoroughly. Meanwhile combine custard mix and gelatin in a saucepan. Blend in lowfat milk. Bring quickly to a boil, stirring constantly. Stir in rum. Cover and refrigeratetill thickened, Fold Cold Whip into thickened custard mix. Pour over mincemeat in pie shell. Refrigeratetill hard - about 3 hrs. Garnish with additional mincemeat or possibly candied orange peel if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 663g | |
| Calories 543 | |
| Calories from Fat 174 | 32% |
| Total Fat 19.47g | 24% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 323mg | 13% |
| Potassium 847mg | 24% |
| Total Carbs 55.93g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 56.71g | 38% |
| Protein 20.25g | 32% |
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