Prep Time
20 Mins
Yield
Makes 10 servings

How to Make It

SPREAD jam onto bottom of crust. Mix cream cheese and sugar in medium bowl with wire whisk until well blended. Gently stir in 1/2 of the whipped topping. Spread over jam.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

REFRIGERATE 4 hours or until set.

Nutritional Information
Calories: 320
Total fat: 13 g
Saturated fat: 8 g
Cholesterol: 15 mg
Sodium: 400 mg
Carbohydrate: 46 g
Dietary Fiber: 0 g
Sugars: 30 g
Protein: 3 g
Vitamin A: 6% DV
Vitamin C: 2% DV
Calcium: 6% DV
Iron: 2% DV

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