Ribbon Pudding Pie Recipe
Ribbon Pudding Pie Recipe photo by Taste of Home

Ribbon Pudding Pie Recipe

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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. —Doris Morgan, Verona, Mississippi
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 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

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.


  1. In a large bowl, whisk 1-1/3 cups milk and vanilla pudding for 2 minutes. Pour into graham cracker crust.
  2. In another large bowl, whisk 1-1/3 cups milk and butterscotch pudding mix for 2 minutes. Carefully spoon evenly over the vanilla layer.
  3. 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.
Originally published as Ribbon Pudding Pie in Light & Tasty April/May 2001, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Apr. 27, 2010

"Takes longer than recipe stated to firm up. The chocolate overwhelmed the rest of the flavors."

Reviewed Feb. 9, 2010

"This is one of my favorite pudding pie recipes. I have made it many times following the recipe exactly and have had no trouble whatsoever getting it to set up. It cut beautifully. The flavors really blend well. I especially like to make this on a hot day when I don't want to turn on the oven."

Reviewed May. 13, 2009

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

Reviewed May. 10, 2009

"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 May. 9, 2009

"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."

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