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Ribbon Pudding Pie

 Ribbon Pudding Pie
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. —Doris Morgan, Verona, Mississippi
8 ServingsPrep: 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. Pour into graham cracker crust.
  • In another large bowl, whisk 1-1/3 cups milk and butterscotch pudding
  • mix for 2 minutes. Carefully spoon evenly over the vanilla layer.
  • In a third large bowl, whisk remaining milk and chocolate pudding mix
  • for 2 minutes. Carefully spread evenly over butterscotch layer.
  • Spread with whipped topping. Sprinkle with pecans. Refrigerate for
  • at least 30 minutes. Yield: 8 servings.
Nutritional Facts: 1 slice equals 204 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 605 mg sodium, 32 g carbohydrate, trace fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 fat.