Jell-O

Dessert - No Bake Oreo

12.60 oz

SKU / UPC: 043000217184

$4.09

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Nutrition Facts
Serving Size 0.167 pack
Servings Per Container 6
Amount Per Serving
Calories 370	Calories from Fat 80
% Daily Value*
Total Fat 8g	12%
Saturated Fat 3g	15%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 440mg	18%
Total Carbohydrate 48g	16%
Dietary Fiber 2g
Sugars 30g
Protein 2g
Vitamin A	0%
Vitamin C	0%
Calcium	8%
Iron	10%

Filling Mix: Sugar, Dextrose, Modified Food Starch, Partially Hydrogenated Palm Kernel Oil, Contains Less than 2% of Nonfat Milk, Natural and Artificial Flavor, Mono- and Diglycerides, Acetylated Monoglycerides, Salt, Propylene Glycol Monostearate, Calcium Sulfate, Disodium Phosphate, Tetrasodium Pyrophosphate, Hydroxypropyl Methylcellulose, Cellulose Gel, BHA (Preservative). Crust Mix: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil, Cocoa (Processed with Alkali), High Fructose Corn Syrup, Contains Less than 2% of Chocolate, Baking Soda, Artificial Flavor, Soy Lecithin, Salt. Cookies: Sugar, Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm Oil, Canola Oil, Cocoa (Processed with Alkali), High Fructose Corn Syrup, Contains Less than 2% of Chocolate, Baking Soda, Artificial Flavor, Soy Lecithin, Salt.

What you need! Crust: 4 Tbsp. margarine or butter, melted. Filling: 1-1/3 cups cold milk (For best flavor, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk.). Make it! 1. Stir Crust Mix and melted margarine or butter in 8-inch square dish until crumbs are evenly moistened. Press onto bottom of dish. 2. Pour milk into medium bowl. Add Filling Mix. Beat with mixer on low speed 30 sec, then beat on medium speed 3 min. (Do not underbeat.) Reserve 1/2 cup cookie pieces; gently stir remaining into filling until well blended. Spoon into crust. 3. Top dessert with reserved cookie pieces. (Or, for a crunchier topping, sprinkle reserved cookie pieces over chilled dessert just before serving.) Refrigerate 1 hour. (Dessert can also be served frozen. Wrap tightly. Freeze 4 hours or until firm.) 4. Dip dish, just to rim, in hot water 30 sec. for easy cutting and serving. Store in refrigerator. Tips: To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving. To Double Recipe: Prepare 2 packages in 13 x 9-inch pan.