For Filling:
3 oz Jello Vanilla Pudding Mix, (1 small box)
8 oz firm whipped cream, preferably Cool Whip
For Graham Crust:
1 cup graham cracker crumbs
1 stick butter
⅓ cup brown sugar
2 tbsp vanilla extract
For Garnish:
2 oz graham cracker crumbs
In a bowl mix together graham cracker crumbs, butter, brown sugar, and vanilla extract. Then press into a 7-inch pie tin.
Chill in the fridge for roughly 30 minutes until firm.
In another bowl, fold vanilla pudding mix into the Cool Whip.
Layer on top of the chilled pie crust and place it back into the fridge to chill for at least 3 hours, and best if overnight.
Garnish with graham cracker crumbs. Slice, serve, and enjoy!
Sugar: 18g
:
Calcium: 57mg
Calories: 301kcal
Carbohydrates: 39g
Cholesterol: 5mg
Fat: 15g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 7g
Polyunsaturated Fat: 3g
Potassium: 85mg
Protein: 2g
Saturated Fat: 3g
Sodium: 728mg
Vitamin A: 555IU
Vitamin C: 1mg
