Servings and Ingredients
|3 c. Hy-Vee blueberry muffin squares cereal|
|4 tbsp. Hy-Vee butter, melted|
|2 (3.4 oz each) pkg cheesecake flavor instant pudding mix|
|2 ¾ c. Hy-Vee skim milk|
|Fresh blueberries, for topping|
- Preheat oven to 350 degrees.
- Finely crumb cereal in food processor. Combine cereal crumbs and melted butter. Press into a lightly greased 9-inch pie plate.
- Bake crust for about 8 minutes or until crust edges begin to lightly brown. Cool completely.
- Beat pudding mix and milk with wire whisk 2 minutes. Pour into cooled crust. Refrigerate 3 hours or until completely set. Top with blueberries before serving.
240 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 15mg
- Sodium: 440mg
- Total Carbohydrates: 38g
- Protein: 3g
Vitamin A 10%
Vitamin C 6%
Hy-Vee blueberry muffin squares cereal