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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