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Nutrition Facts
Serving Size 149 g
(Approx. 8 Servings)
Amount Per Serving
Calories 390 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 260 mg 11%
Total Carbohydrate 63 g 21%
Dietary Fiber 2 g 8%
Sugars 50 g
Protein 3 g
Vitamin A 2% Iron 45%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

No Cook Chocolate Banana Bread Pudding

Prep Time
1 h 20 m
Cook Time
Total Time
1 h 20 m
8  People


Recipe makes 8 Servings

8 H-E-B Snazzy Cakes Chocolate Cupcakes
1 box (3.4 oz) banana instant pudding
2 cup(s) H-E-B Select Ingredients Whole Milk
1/2 cup(s) dried cranberries
1/4 cup(s) chopped pecans
1/2 cup(s) Heath Bits O' Brickle Toffee Bits
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Remove snazzy cakes from wrappers and cut each cupcake into quarters. Layer an 8x8 Pyrex or glass dish with the pieces of cupcake. (Cupcake pieces should be pretty tightly packed together).
Combine banana instant pudding mix and milk into a bowl and whisk together until just smooth and thick.
Add cranberries and chopped pecans to pudding and mix to combine. Pour pudding mixture evenly over cupcake pieces and smooth the top with a spatula.
Sprinkle toffee bites evenly over smoothed pudding. Cover and refrigerate for at least 1 hour before serving.


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