Pour half-and-half and pureed strawberries into a large bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Line bottom of crust with banana slices. Fold cool whip into pudding mixture. Spoon into crust. Freeze until firm, about 6 hours or overnight. Remove from freezer. Let stand at room temperature about 10 minutes before serving to soften. Garnish with whipped topping, maraschino cherries, and chipped nuts. Serve with remaining strawberries, pureed, if desired. Recipe by: More Joys of Jello Posted to MC-Recipe Digest V1 #598 by Diana Stephens
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|Serving Size: 1 Serving (1108g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 929 (49%)|
|Amt Per Serving||% DV|
|Total Fat 103.2g||138 %|
|Saturated Fat 88.5g||442 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 15.7mg||5 %|
|Sodium 570.2mg||20 %|
|Potassium 1428.3mg||38 %|
|Total Carbohydrate 224.9g||66 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 217.7g|
|Protein 25.4g||36 %|
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Calories per serving: 1910
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