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Add a photoServings: 10
Ingredients
- 1 sm. box yellow Jiffy cake mix, bake as directed on box
- 1 Philadelphia cream cheese
- 2 c. lowfat milk
- 1 sm. box French vanilla instant pudding
- 1 (20 ounce) can crushed pineapple
- 1 container Cold Whip
Directions
- Bake cake as directed on box. Drain pineapple juice, save this. Mix cream cheese and pineapple juice till creamy. Add in pudding and lowfat milk to cream cheese. Mix for 5 min on medium till peaks. Spread on cake. Let set in refrigerator for 1/2 hour. Top with pineapple, well liquid removed. Top which with Cool Whip.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 10 servings | |
| Calories 296 | |
| Calories from Fat 58 | 20% |
| Total Fat 6.62g | 8% |
| Saturated Fat 1.23g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 366mg | 15% |
| Potassium 182mg | 5% |
| Total Carbs 56.19g | 15% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.27g | 9% |
| Protein 4.17g | 7% |
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