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Ribbon Pudding Pie Recipe

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89% would make again

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Cool, smooth and creamy, this pretty pie is a slice of heaven for diabetics and anyone who likes an easy yet impressive dessert. "The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch," shares Doris Morgan of Verona, Mississippi.

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8 Servings
Prep: 20 min. + chilling

Ingredients

4 cups cold fat-free milk, divided
1 package (1 ounces) sugar-free instant vanilla pudding mix
1 reduced-fat graham cracker crust (8 inches)
1 package (1 ounces) sugar-free instant butterscotch pudding mix
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1/2 cup reduced-fat whipped topping
2 tablespoons chopped pecans

Directions

In a large bowl, whisk 1-1/3 cups milk and vanilla pudding for 2 minutes. Let stand for 2 minutes or until soft-set. Pour into graham cracker crust.
In another large bowl, whisk 1-1/3 cups milk and butterscotch pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon evenly over the vanilla layer.
In a third large bowl, whisk remaining milk and chocolate pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans. Refrigerate for at least 30 minutes. Yield: 8 servings.

Nutrition Facts: One serving (1 slice) equals 205 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 601 mg sodium, 33 g carbohydrate, 0.55 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Ribbon Pudding Pie published in Light & Tasty April/May 2001, p45

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Reviews for Ribbon Pudding Pie (26)

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Reviewed on May. 13, 2009 by Della88

To make the pie stiffer, use less milk. Mine was too mushy.

Reviewed on May. 10, 2009 by lynnew

I have made this pie several times, I love it, my husband and his brother would prefer it without the chocolate pudding (are you kiddine me)/easy to make, but be sure you use the INSTANT IN ALL. Thanks, Lynne

Reviewed on May. 09, 2009 by Silver Mist

Earlier I posted a comment about the pie slices falling apart. At that time it had set up for over an hour. About 6 hours later I went to cut a piece of the pie and found it had set up very nicely. Just takes awhile to set up. The pie is easy to make and tastes great.

Reviewed on May. 09, 2009 by Silver Mist

I made this pie to share with another diabetic friend. tasted good but appearance was poor. When i tried to serve it each piece fell apart. I think it would be better in parfait glasses .

Reviewed on May. 08, 2009 by wyocook09

My 13 year old Granddaughter put this pie together. It was a wonderful dessert.

Reviewed on May. 07, 2009 by BSharbuno

Taste was good, but I too felt it was soupy.

Reviewed on May. 07, 2009 by granny10mesa

The flavors were great. The only problem I had was that it did not set up real well. I'm thinking of freezing it for a bit before it's cut because it seems to run a bit when it's cut.

Reviewed on May. 07, 2009 by meacook

My husband is diebetic and this pie was great. He loved it. wants to know when I'm making it again

Reviewed on May. 07, 2009 by lilgrannymac

this was very good. it sure didnt jast long in my house ,hubby and son made short work out of it. lol the butterscotch made the the pie. i will definitely make this again!!!! :)

Reviewed on May. 07, 2009 by Franny203