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“I haven't tried this yet, but it sounds interesting. Prep time includes the 24 hours to set up in fridge.”

Ingredients Nutrition


  1. Mix the instant pudding and milk together and place into the refrigerator for a few minutes to set up.
  2. Place 16 crackers in the bottom of an 8X8 pan.
  3. Pour half of the pudding mixture on top of the crackers, spreading evenly.
  4. Place the other 16 crackers on top of the pudding, and then pour the other half of the pudding mixture on top of the last set of crackers.
  5. Top with the whole container of cool whip.
  6. Cover with plastic wrap.
  7. Refrigerate for at least 24 hours.
  8. Here's the magic part - after the dessert sits long enough, the crackers taste exactly like a thin layer of either phyllo or pie crust.
  9. Per Serving: 176 Calories; trace Fat (0.8% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 436mg Sodium. Exchanges: 1/2 Non-Fat Milk. WWP: 3.

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