Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 204
  • Fat:
  • 5 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 2 mg
  • Sodium:
  • 605 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 0 g
  • Protein:
  • 6 g
  • Diabetic Exchange:
  • 2 starch, 1 fat.


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Ribbon Pudding Pie

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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.


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