| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Holiday/eas, Pudding mix | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | Low-fat graham cracker crumbs |
| 1/4 | c | Reduced fat margarine, softened |
| 3 | tb | Granulated sugar |
| 4 | oz | Light cream cheese, softened |
| 4 | oz | Fat-free cream cheese, softened |
| 14 | oz | Fat-free sweetened condensed milk |
| 3/4 | c | Cold water |
| 3 | oz | Fat-free vanilla pudding mix |
| 1 1/2 | c | Cool Whip® Free, thawed |
| 12 | Pcs chocolate eggs, unwrapped |
INSTRUCTIONS
CRUST FILLING To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown. Cool on rack before filling. To prepare filling, combine cream cheese, sweetened condensed milk, water, and pudding mix. Mix until well blended and smooth. Gently fold in whipped topping. Spoon 1/2 filling into crust. Place chocolate eggs evenly over filling. Top with remaining filling. Chill for 3 hours before serving. Per serving: 383 Calories; 10g Fat (24% calories from fat); 8g Protein; 64g Carbohydrate; 19mg Cholesterol; 434mg Sodium Serving Ideas : To serve, top with fruit or candies. NOTES : Refrigerate leftovers. Recipe by: Borden Kitchens Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 12, 1997
A Message from our Provider:
“You can spurn God’s love for only so long”