Jell-O

Ingredients: Filling Mix: Sugar, Modified Cornstarch, Cocoa (Processed with Alkali), Partially Hydrogenated Palm Kernel Oil, Dextrose, Sodium Phosphate, Contains Less than 2% of Natural and Artificial Flavor, Sodium Caseinate (from Milk), Calcium Sulfate, Cellulose Gel, Cellulose Gum, Propylene Glycol Monostearate, Tetrasodium Pyrophosphate, Acetylated Monoglycerides, Mono- and Diglycerides, Soy Lecithin, Red 40, Yellow 5, Blue 1. 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, Baking Soda, Salt, Soy Lecithin, Chocolate, Artificial Flavor.

Usage Directions / Dosage: To Prepare, You Will Need: Crust: 4 Tbsp. margarine or butter, melted; Filling: 1-2/3 Cups cold milk (For Best Results: Use 2% reduced fat or whole milk. Fat free, 1% lowfat and lactose-free milk can also be used. Prepared nonfat dry milk is not recommended for best flavor. Filling will not set if made with soy milk. 1. To Make Crust: Stir Crust Mix and 4 Tbsp. melted margarine or butter in 9-inch pie plate until crumbs are evenly moistened. Press crumb mixture firmly against side of pie plate, using measuring cup or large spoon. Then, press remaining crumb mixture firmly onto bottom of pie plate. 2. To Make Filling: Pour 1-2/3 cups cold milk into medium mixing bowl. Add Filling Mix. Beat with electric mixer on low speed 30 sec. Beat on High speed 3 min. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour. 3. To Serve: Dip pie plate, just to rim, in hot water 30 sec. for easy cutting and serving. Store, covered, in refrigerator. Tips: To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 3 hours before serving. To Double Recipe: Prepare 2 packages in 13 x 9-inch pan.