Cookies & Cream Pie

Nutrition Facts

Serving Size 1 SLICE
Calories 410
Calories from Fat 29
*Percent Daily Values (DV)
are based on a 2,000
calorie diet.
Amount/Serving
%DV*
Total Fat 25g
38%
Sat. Fat 20g
- - -%
Trans Fat 0g
Cholesterol 0mg
- - -%
Sodium 350mg
15%
Tot. Carb. 44g
13%
Dietary Fiber 2g
6%
Sugars 29g
   Includes 29g Added Sugars
0%
Protein 3g
Vitamin D - 0mcg - 0%
Calcium - 35mg - 4%
Iron - 1.5mg - 19%
Potassium - 135mg - 3%
INGREDIENTS: COOKIES & CREAM PIE (water, chocolate cookie crumbs [enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, cocoa processed with alkali, soybean and/or palm oils, high fructose corn syrup, chocolate liquor, salt, corn flour, dextrose, sodium bicarbonate, soy lecithin], skim milk, sugar, vegetable oil (palm kernel, palm soybean, coconut oil), high fructose corn syrup, hydrogenated palm kernel oil, enriched flour (wheat flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), contains 2% or less: heavy whipping cream [cream, milk, stabilizer (carrageenan, mom- and diglycerides, cellulose gum, polysorbate 80, standardized with dextrose)], modified corn starch, corn syrup, cocoa processed with alkali, gums (xanthan, guar gum), sodium caseinate, dextrose, polysorbate 60 & 65, colored with (beta-carotene, annatto extract, turmeric), natural and artificial flavors, salt, sorbitan monostrearate, soy lecithin, disodium phosphate, polyglycerol esters of fatty acids, sodium citrate, corn flour, carrageenan, baking soda, monoglycerides. contains: milk, soy, and wheat)
ALLERGENS: Milk, Tree Nuts, 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.