BEAT pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
SPREAD 1-1/2 cups pudding onto bottom of crust. Stir half the whipped topping into remaining pudding; spread over layer in crust. Top with remaining whipped topping.
REFRIGERATE 3 hours or until firm.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 7 (33%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.3mg||1 %|
|Sodium 21.2mg||1 %|
|Potassium 66.1mg||2 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 21
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