Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Topping | not in our table | 0 |
| Pudding | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3/4 cup flour
- 1/3 cup margarine
- 1/2 cup whipped topping
- 1/2 cup light cream cheese
- 1/4 cup confectioners' sugar
- 1 pack pudding mix
- 1 cup skim milk
- =
Directions
Preheat oven to 350°F. Combine flour and margarine in a 9' pie plate, spreading flour mixture evenly over bottom of plate. Bake 15- 20 minutes, until golden. Remove from oven. In a medium bowl, combine 2 Tablespoons of the whipped topping, the cream cheese, and sugar; stir until smooth. Spread on top of the crust. In another medium bowl, whisk together the pudding, milk and ½ cup of water until smooth. Spoon on top of the cream cheese mixture. Spread remaining whipped topping on top of pudding mixture. Refrig- erate until ready to serve. VARIATION: Try another flavor of pudding. Per serving: 1 fat, ½ bread, 85 optional cal. Per serving: 154 calories