Edwards Singles Desserts Choc Crème Pie Slices Two Slices
EDWARDS DESSERTS - Exceptional indulgences made effortless! Our smooth, decadent frozen pies are meticulously whipped, sprinkled, and drizzled to extravagant perfection. All you have to do is relax and treat yourself to the rich flavor, velvety crème layers, and fresh-from-the-oven cookie crumb crust. Our two slices of Edwards Chocolate Crème Pie are made with luscious layers of chocolate and vanilla crème filling, then topped with chocolate drizzle, chocolate chips, and whipped crème rosettes. Simply thaw and enjoy a slice or two!
- EDWARDS CHOCOLATE CRÈME PIE SLICES are made on a freshly baked cookie crumb crust, layered with chocolate and vanilla crème filling, and topped with chocolate drizzle, chocolate chips, and whipped crème rosettes
- Two SINGLE SLICES because you deserve to reward yourself with a slice or two
- MADE WITH REAL INGREDIENTS and no high fructose corn syrup, artificial food dyes or flavors
- SIMPLY THAW AND SERVE - just place the frozen pie in the refrigerator for 30 - 40 minutes or enjoy it frozen
Sugar, Water, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Reduced Fat Sweetened Condensed Milk (Milk, Skim Milk, Sugar, Vitamin A Palmitate), Shortening (Palm Oil, Soybean Oil, and Coconut Oil), Hydrogenated Palm Kernel Oil, Milk, Cream Cheese (Pasteurized Milk and Cream, Cheese Culture), Corn Syrup, Cocoa (Processed with Alkali), Contains 2% or Less of: Natural Flavor, Baking Soda, Chocolate, Sodium Caseinate, Salt, Dextrose, Cocoa, Mono-and Diglycerides, Polysorbate 60, Carob Bean Gum, Sorbitan Monostearate, Cheese Culture, Modified Food Starch, Xanthan Gum, Carbohydrate Gum, Guar Gum, Cocoa Butter, Soy Lecithin, Malic Acid, Sodium Pyrophosphate, Milkfat, Polysorbate 65, Sodium Tripolyphosphate, Carrageenan, Polysorbate 80, Colored with Beta Carotene and Apocarotenal.
Contains Wheat and Their Derivatives,Soybean and its Derivatives,Milk and its derivates,Tree Nuts and Their Derivatives.
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