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Ingredients
- 2 1/4 c. lowfat milk
- 1 c. butter pecan ice cream, soft
- 2 pkg. butter pecan pudding and pie filling
- 1 graham cracker pie crust
- Whipped topping
Directions
- Thoroughly blend lowfat milk and ice cream in bowl. Add in pie filling and mix. Blend slowly for 1 minute. Pour into pie shell. Refrigerate for 3 hrs. Top with whipped topping and pecans.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 577g | |
| Calories 373 | |
| Calories from Fat 110 | 29% |
| Total Fat 12.36g | 15% |
| Saturated Fat 4.88g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 360mg | 15% |
| Potassium 856mg | 24% |
| Total Carbs 45.62g | 12% |
| Dietary Fiber 0.5g | 2% |
| Sugars 33.69g | 22% |
| Protein 19.95g | 32% |
