Jell-O

Jell-O No Bake Oreo Dessert

12.6 oz

$4.49 each($0.36 / oz)

Aisle 8

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Take a break from your oven with a delightful dessert that's ready in 15 minutes with no baking required. Our Jell-O No Bake Oreo Dessert Kit offers the rich and creamy flavor of cookies and cream without the need for an oven. Each box contains filling mix, crust mix and Oreo cookie pieces. Simply add milk and butter for an Oreo dessert with a rich, velvety texture. Since our dessert mix requires minimal prep time, you'll spend less time in the kitchen and more time with your family or guests. Our creamy, no-bake dessert is perfect for holiday gatherings, parties, picnics or any time you want to prepare a decadent dessert quickly. Each 12.6-ounce box makes six servings, perfect for your entire family to enjoy. You can also use our kit to make an Oreo pie by preparing as directed and using a 9-inch pie plate. Enjoy a slice of your favorite dessert anytime with our no-bake Oreo dessert mix.

Highlights

Nutrition Facts
As Packaged
About 6 servings per container
Serving Size
0.16 package
- Amount Per Serving
  Calories
  260
- % Daily Value^*
- Cholesterol
  0mg
  0%
- Sodium
  340mg
  15%
- Potassium
  0mg
  0%
- Calcium
  90mg
  8%
- Iron
  2mg
  10%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
As Prepared with Unsalted Butter and 2% Reduced Fa
0 servings per container
Serving Size
0.00
- Amount Per Serving
  Calories
  340
- % Daily Value^*
- Cholesterol
  20mg
  7%
- Sodium
  370mg
  16%
- Potassium
  140mg
  4%
- Calcium
  160mg
  10%
- Iron
  2mg
  10%
- Vitamin D
  0.7mcg
  4%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Filling Mix (Sugar, Dextrose, Modified Cornstarch, Palm Kernel Oil, Corn Syrup Solids, Contains Less than 2% of Propylene Glycol Monostearate, Calcium Sulfate, Sodium Caseinate [Contains Milk], Acetylated Monoglycerides, Tetrasodium Diphosphate, Disodium Phosphate, Modified Cellulose, Mono- and Diglycerides, Salt, Natural and Artificial Flavor, Skim Milk, Cellulose Gel, Cellulose Gum); Crust Mix (Enriched Wheat Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Sugar, Palm and/or Canola Oil, Cocoa Processed with Alkali, Invert Sugar, Leavening [Baking Soda and/or Calcium Phosphate], Soy Lecithin, Salt, Chocolate, Natural Flavor); Cookies (Unbleached Enriched Flour [Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Sugar, Palm and/or Canola Oil, Cocoa Processed with Alkali, High Fructose Corn Syrup, Leavening [Baking Soda and/or Calcium Phosphate], Salt, Soy Lecithin, Chocolate, Artificial Flavor).
Allergens and safety warnings
Contains: milk, wheat, soy.
What You Need: 3 Tbsp butter or margarine, melted, 1-1/3 cups cold milk (For best results, do not use prepared nonfat dry milk. Filling will have a soft set if made with soy milk). 1. Combine crust mix and butter, press onto bottom of foil-lined 8-inch square pan. 2. Beat: Filling mix and milk with mixer on low speed 30 sec., then on medium speed 3 min. (Filling will be thick). Reserve 1/2 cup Cookie Pieces. Stir remaining cookie pieces into filling. Spoon over crust. Top with reserved cookie pieces. (Or for a crunchier topping, sprinkle reserved cookie pieces over chilled dessert just before serving). Refrigerate 1 hour. 3. Cut dessert into 6 pieces. Refrigerate any leftovers. Tips: To Freeze: Wrap tightly; freeze up to 2 weeks. Thaw in refrigerator 1 hour before serving. To Make Oreo Pie: Prepare as directed, pressing crust onto bottom and up side of 9-inch pie plate. Make serving easy. Dip pie plate, just to rim, in hot water 30 sec. for easier cutting and serving. Best when used by.