Ribbon Pudding Pie
Light & Tasty
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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.
SERVINGS: 8
CATEGORY: Dessert
METHOD: Chill
TIME: 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.