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Ingredientes
- 1 pkg (3.4 oz) jello vanilla instant pudding
- 1 cup canned pumpkin
- 1 pkg (8 oz) cream cheese, softened
- 1/4 cup sugar (or 2 tbsp Splenda for Baking)
- 1 egg
View Full Recipe at My Baking Heart
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 402g | |
| Calories 1053 | |
| Calories from Fat 723 | 69% |
| Total Fat 82.11g | 103% |
| Saturated Fat 45.15g | 181% |
| Trans Fat 0.0g | |
| Cholesterol 436mg | 145% |
| Sodium 790mg | 33% |
| Potassium 649mg | 19% |
| Total Carbs 64.84g | 17% |
| Dietary Fiber 0.4g | 1% |
| Sugars 58.68g | 39% |
| Protein 19.8g | 32% |
