Ribbon Pudding Pie

  • 24 Nov - 30 Nov, 2018
  • Mag The Weekly
  • Cookery


· 4 cups cold fat-free milk, divided

· 1 oz sugar-free instant vanilla pudding mix

· 1 low-fat graham cracker crust (6 oz)

· 1 oz sugar-free instant butterscotch pudding mix

· 1.4 oz sugar-free instant chocolate pudding mix

· Whipped topping and finely chopped pecans or walnuts, optional


Whisk 1-1/3 cups milk and vanilla pudding mix two minutes. Spread into crust.

In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix two minutes. Spoon over vanilla layer carefully, spreading evenly.

In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix two minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping, pecans or walnuts if desired.