Ingredients:

Sugar, Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Eggs, Milk, Butter (Cream, Salt), Soybean Oil, High Fructose Corn Syrup, Partially Hydrogenated Palm Kernel Oil, Cocoa, Palm Oil, less than 2% of: Cocoa (Processed with Alkali), Partially Hydrogenated Cottonseed Oil, Sodium Caseinate, Salt, Soy Lecithin, Caramel Color, Corn Flour, Sodium Bicarbonate, Whey, Natural and Artificial Flavor, Cocoa Butter, Beta Carotene (Color), Dextrose, Guar Gum, Partially Hydrogenated Canola Oil, Xanthan Gum, Chocolate Liquor, Mono- and Diglycerides, Modified Corn Starch, Polysorbate 60, Sorbitan Monostearate, Tetrasodium Pyrophosphate, Sodium Alginate, Calcium Sulfate, Nonfat Dry Milk.

WARNINGS:

Contains: Wheat, Milk.

DIRECTIONS:

Microwaveable. Must be cooked thoroughly. For food safety and quality: Do not thaw. Ovens and wattages vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Microwave oven: cook only one product at a time. 1. Open carton; do not remove fruit pie. Silver liner must be over top of fruit pie. 2. Microwave on high. 1100 watt oven or more 5 1/2 to 6 minutes. Do not cook in microwave ovens below 1100 watts as fruit pie may not cook thoroughly. Conventional oven preparation is recommended. 3. Let stand 5 minutes in microwave. Check that fruit pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. 4. Caution: filling will be extremely hot. Remove carefully and enjoy after cooling. For flakier crust. Conventional oven: do not prepare in toaster oven. 1. Preheat oven to 400 degrees F. Remove fruit pie from outer carton; leave fruit pie in paper tray. Wrap crust edge with strip of aluminum foil. 2. Bake on cookie sheet for 43 to 45 minutes. Carefully remove as product will be hot. 3. Let stand 5 minutes. Check that fruit pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. 4. Caution: filling will be extremely hot. Remove carefully and enjoy after cooling. Temperatures above 400 degrees F and/or failure to use cookie sheet may cause damage to the fruit pie container, food and/or oven.