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JELL-O No Bake Dessert Mix Real Cheesecake - 11.1 Oz
Dessert Kit, Classic Cheesecake, No Bake
Includes: Filling mix; Crust mix. Per 1/6 Package: 210 calories; 3 g sat fat (15% DV); 360 mg sodium (15% DV); 25 g total sugars. See side panel for prepared nutrition. Just add milk, butter & sugar. Makes 6 slices. Desert kit. JELL-O.com. how2recycle.info. Scan or call 1-800-431-1001 for more food information.
|Serving size||0.17 package|
|Servings Per Container||6|
|Amount Per Serving||(+)|
|Calories from Fat||0||0|
|% Daily Value*|
|Total Fat 5g||6%||18%|
|Saturated Fat 3g||15%||42%|
|Trans Fat 0g|
|Total Carbohydrate 42g||15%||18%|
|Dietary Fiber <1g||3%||3%|
|(-) Information is currently not available for this nutrient.|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs**.|
|** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI’s that are specified for the intended group provided by the FDA.|
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
|Calories per gram:|
Filling Mix (Sugar, Modified Food Starch, Baker's Cheese [Skim Milk, Lactic Acid, Culture, BHA (Preservative)], Dextrose, Corn Syrup Solids, Hydrogenated Coconut Oil, Contains Less Than 2% of Palm Kernel Oil, Sodium Caseinate, Calcium Sulfate, Tetrasodium Diphosphate, Disodium Phosphate, Calcium Lactate, Lactic Acid, Dipotassium Phosphate, Salt, Mono- and Diglycerides, Propylene Glycol Monostearate, Acetylated Monoglycerides, Modified Cellulose, Natural and Artificial Flavor, Hydroxylated Soy Lecithin, Cellulose Gel, Cellulose Gum, Yellow 5, Yellow 6), Crust Mix (Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Graham Flour, Sugar, Soybean Oil, Honey, Contains Less Than 2% of Baking Soda, Salt, Artificial Flavor, Calcium Phosphate).
Warning Contains: Contains: milk, wheat, soy.
Directions What you need: 2 Tbsp. sugar. 4 Tbsp. butter or margarine, melted. 1-1/2 cups cold milk (For best flavor, do not use prepared non-fat dry milk, filling will have a soft set if made with non-dairy milk. 1. Combine crust mix, sugar and butter. Press onto bottom and up side of pie plate. 2. Beat filling mix and milk with mixer on low speed 30 sec., then on medium speed 3 min. (filling will be thick). Spoon over crust. Refrigerate 1 hour. 3. Cut into 6 pieces. Refrigerate any left overs. Tips. Making Serving Easy: Dip pie plate, just to rim, in hot water 30 sec. for easier cutting and serving. To make Dessert Bars: Prepare as directed pressing crust into bottom of foil-lined 8-inch square pan. To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving.
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