2 pkg. (3.4 oz. each) JELL-O Butterscotch Flavor Instant Pudding
2-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Mix cookie crumbs, 1/4 cup nuts and butter until blended; press onto bottom and up side of 9-inch pie plate.
Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with remaining nuts.
Refrigerate 3 hours or until firm.
Enjoy your favorite foods while keeping portion size in mind.
How to Chop Nuts
Using chef's knife and holding down tip end of knife, cut back and forth across the nuts until the larger pieces are chopped to the desired size.
How to Crush Cookies
Place cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.