Pudding ‘n Raisin Pie
Easy pudding and whipped topping fill this pie with raisin goodness.
- Serving Size: 1/8 of pie
- 1 cup California raisins
- 1 package (3 ounces) vanilla pudding and pie filling (not instant)
- 2 cups milk
- 1 cup non-dairy whipped topping, thawed
- 1 teaspoon lemon juice
- 1/8 teaspoon cinnamon
- 1 baked 9-inch pie shell
In saucepan, blend raisins and pie filling mix; add milk. Cook and stir to a full rolling boil. Remove from heat and chill thoroughly. Fold in whipped topping, lemon juice and cinnamon. Spoon into cooled pie shell. Chill until firm. Garnish with additional whipped topping, if desired.
Nutrition Facts Per Serving
Calories 250 (40% from fat); Total Fat 11g (sat 3g, mono 4g, poly 2g, trans 0g ); Cholesterol 5mg; Protein 4g; Carbohydrate 33g; (Dietary Fiber 2g; Sugars 19g; ); Iron 1mg; Sodium 170mg; Calcium 96mg; Potassium 278mg
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