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SKYBOYSMOM Posts: 1,152
6/5/08 11:59 P

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Butter Pecan Ice Cream Pie

1 (4 serving) package JELL-O sugar-free instant butterscotch pudding mix
2/3 cup carnation nonfat dry milk powder
1 cup water
1 cup Wells' Blue Bunny sugar- and fat-free vanilla ice cream or any sugar- and fat-free ice cream
1/4 cup (1 ounce) chopped pecans*
1 (6 ounce) Keebler graham cracker piecrust
3/4 cup Cool Whip Lite

In a large bowl, combine dry pudding mix and dry milk powder. Add water. Mix well using a wire
whisk. Add ice cream. Continue stirring until thoroughly blended. Fold in 2 tablespoons pecans.
Pour mixture into piecrust. Refrigerate for at least 2 hours. Just before serving, spread Cool whip
Lite over set filling and evenly sprinkle remaining pecans over top. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1/2 Br, 1/2 Fa, 1/4 SM, 1 SL, 13 OC
212 Calories, 8 gm fa, 6 gm Pr, 29 gm Ca, 371 mg So, 156 mg Cl, 1 gm Fi
DIABETIC: 2 St/Ca, 1 Fa
Source: September 1998 Newsletter, page 12

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