RIBBON PUDDING PIE


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

                   1/2 Fruit

                  

Basic Nutrition Info:        

Carbs           17 gm

Cho                2 mg

Protein           5 gm

Fat                2 gm

Calories          107

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