Orange Creamsicle Pie

Nutrition Facts

Serving Size 1 SLICE

Calories 460

Calories from Fat 11.4

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 37.6g

58%

Sat. Fat 25.4g

- - -%

Trans Fat 0.8g

Cholesterol 91.9mg

- - -%

Sodium 269.6mg

12%

Amount/Serving

%DV*

Tot. Carb. 30.3g

Dietary Fiber 0g

Sugars 21.2g

Includes 11.4g Added Sugars

Protein 3.5g

Vitamin D - 0.5mcg - 0%

Calcium - 87.2mg - 9%

Iron - 0.5mg - 6%

Potassium - 81mg - 2%

INGREDIENTS: CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), WHIPPED TOPPING (water, high fructose corn syrup, hydrogenated vegetable oil (palm, palm kernel, coconut and/or cottonseed), contains less than 2% of the following: *sodium caseinate (a milk derivative), dextrose, artificial flavor, polysorbate 60, sorbitan monostearate, guar gum, xanthan gum, colored with turmeric and annatto extracts *not a source of lactose contains: milk), CREAM CHEESE (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum. contains: milk ), GRAHAM CRACKER PIE SHELL (enriched flour (wheat flour, niacin, reduced iron, vitamin B1[thiamin mononitrate], vitamin b2 [riboflavin], folic acid), palm and palm kernel oil with tbhq for freshness, sugar, graham flour, corn syrup, molasses, contains 2% or less of salt, leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), malt extract, soy lecithin), UNFLAVORED MOUSSE MIX (sugar, dextrose, maltodextrin, sodium alginate, calcium lactate gluconate, tetrasodium pyrophosphate, dextrin, sodium phosphate, salt, vanillin. Allergens: preparation requires heavy cream (milk) ), ORANGE PASTE (glucose syrup, orange juice (40%), sugar, acidifier: e 330 citric acid, flavours, stabilizer: e 440i pectin, certified colour: e 102 tartrazine, e 129 allura red ac)

ALLERGENS: Milk, Eggs, Tree Nuts, Peanuts, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.