RIBBON PUDDING PIE 8 Servings
This creamy, smooth pie is so delicious that even non-diabetics will love this special treat! The combination of vanilla, chocolate and butterscotch should make everyone happy when this cool dessert is presented.
4 Cups cold fat-free milk, divided
1 Package (1 ounce) sugar-free instant vanilla pudding mix
1 Reduced-fat graham cracker crust (8 inch)
1 Package (1 ounce) sugar-free instant butterscotch pudding mix
1 Package (1.4 ounces) sugar-free instant chocolate pudding mix
½ Cup reduced-fat whipped topping
2 Tablespoons chopped pecans
In mixing bowl, beat 1 1/3 cups milk and the vanilla pudding mix on low for 2 minutes; pour into graham cracker crust.
In another bowl, beat 1 1/3 cups milk and the butterscotch pudding mix for 2 minutes; then spoon evenly over the vanilla layer.
Beat the chocolate pudding mix and remaining milk for 2 minutes; spread evenly over the butterscotch layer.
Spread with whipped topping, and sprinkle with pecans.
Chill for minimum of 45 minutes before serving.
Exchange: 1 Starch
Basic Nutrition Info:
Carbs 17 gm
Cho 2 mg
Protein 5 gm
Fat 2 gm