THE BAKERY

Made by Wal-Mart Stores, Inc.

This label was last updated September 5, 2020. Manufacturers reformulate often, especially with the FDA's dye phase-out underway — check the current package before relying on this.

Flagged ingredients

Checked against 13 additives Katofalk tracks. A clean result means none of those specific additives were found in the listed ingredients — not that the product has no additives at all.

Ingredients (as filed)

CREAM CHEESE [CULTURED CREAM AND MILK, SALT, XANTHAN GUM, CAROB BEAN GUM AND GUAR GUM], SUGAR, MARGARINE [PALM OIL, WATER, SOYBEAN OIL, SALT, MONO- AND DIGLYCERIDES, SOY LECITHIN, SODIUM BENZOATE (PRESERVATIVE), CITRIC ACID, NATURAL AND ARTIFICIAL FLAVOR, BETA-CAROTENE (COLOR), VITAMIN A PALMITATE, WHEY], WHOLE WHEAT FLOUR, MILK, PALM OIL, SOUR CREAM [CREAM, WATER, NONFAT DRY MILK, MODIFIED CORN STARCH, GUAR GUM, CAROB BEAN GUM, CARRAGEENAN, DISODIUM PHOSPHATE, SODIUM CITRATE, BACTERIAL CULTURE], BLEACHED WHEAT FLOUR, SEMI-SWEET CHOCOLATE CHIPS [SUGAR, CHOCOLATE LIQUOR, COCOA BUTTER, DEXTROSE, SOY LECITHIN, VANILLIN], SOYBEAN OIL, COCOA (PROCESSED WITH ALKALI), WHITE CHOCOLATE CHIPS [SUGAR, COCOA BUTTER, DRY WHOLE MILK, NONFAT DRY MILK, SOY LECITHIN, NATURAL FLAVOR], EVAPORATED MILK [MILK, DIPOTASSIUM PHOSPHATE, CARRAGEENAN, VITAMIN D3], PEANUTS, CREAM [CREAM, CARRAGEENAN, MONO- AND DIGLYCERIDES, POLYSORBATE 80], EGGS (DRIED), CARAMEL SPREAD [MILK, SUGAR, GLUCOSE, SODIUM BICARBONATE, POTASSIUM SORBATE (PRESERVATIVE)], CORN STARCH, WALNUTS, MODIFIED CORN STARCH, SALT, MODIFIED TAPIOCA STARCH, XANTHAN GUM, CAROB BEAN GUM, GUAR GUM, NATURAL AND ARTIFICIAL FLAVORS (PROPYLENE GLYCOL), BAKING SODA, AGAR, CALCIUM CARBONATE, CALCIUM SULFATE, CELLULOSE GUM, BAKING POWDER [SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE], CARAMEL COLOR, APOCAROTENAL (COLOR).

UPC
078742051925
Category
Other Frozen Desserts
Package size
40 oz/1.13 kg
Label last updated
September 5, 2020

Source: USDA FoodData Central Branded Foods, April 2026 release. FDC ID 2071105. Methodology