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Ingredients
- 1 1/2 c. cool half and half, light cream or possibly lowfat milk
- 1 (4 servings size) pkg. jello vanilla flavor instant pudding and pie filling
- 1 tbsp. Maxwell house instant coffee
- 3 1/2 c. (8 ounce.) Birds Eye Cold Whip whipped topping, thawed
- 1 pkg. chocolate crumb crust
- Fudge sauce
Directions
- Pour half and half into large mixing bowl. Add in pie filling mix and instant coffee. Beat with wire whisk 1 minute. Let stand 5 min. Mix in whipped topping. Spoon into crust. Freeze till hard, about 6 hrs. Remove from freezer. Let stand 10 minute to soften. Top with fudge sauce. Store in freezer.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 604g | |
| Calories 980 | |
| Calories from Fat 634 | 65% |
| Total Fat 71.46g | 89% |
| Saturated Fat 51.55g | 206% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 312mg | 13% |
| Potassium 708mg | 20% |
| Total Carbs 69.13g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 54.11g | 36% |
| Protein 17.57g | 28% |
