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Suggest a better descriptionSet 1/4 of the cookie chunks in a 10-inch pie plate. In a chilled bowl with chilled beaters whip the cream until semi stiff. Incorporate the sugar and beat until stiff; fold in the vanilla. Crumble a quarter of the cookies in a 10-inch pie plate. Spread a quarter of the whipped cream over the cookies. Arrange some whole cookies over that, spread with another quarter of the whipped cream. Repeat with layers of whole cookies and whipped cream, ending with a layer of whipped cream. Cover the pie with plastic wrap and refrigerate for 8 hours at least or, preferably overnight. Yield: 8 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720 Posted to MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 08:50:21 -0500 From: Meg Antczak
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Serving Size: 1 Serving (354g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 435 | ||
Calories from Fat: 396 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44g | 59 % | |
Saturated Fat 27.4g | 137 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163mg | 50 % | |
Sodium 46mg | 2 % | |
Potassium 101.7mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 4.4g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database 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: 435
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