Ribbon Pudding Pie from Light N' Tasty Magazine

Ingredients

  • 4 cups cold fat-free milk, divided
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 1 reduced -fat graham cracker crust (8inches)
  • 1 package (1 ounce) sugar-free instant butterscotch pudding mix
  • 1 package (1.4 ounce) sugar-free instant chocolate pudding mix
  • 1/2 cup reduced-fat whipped topping
  • 2 tablespoons chopped pecans

Directions

In a mixing bowl, beat 1 1/3 cups milk and vanilla pudding mix on low speed for 2 minutes. Pour into graham cracker crust. In another bowl, beat 1 1/3 cups milk and butterscotch pudding mix for 2 minutes. Spoon evenly over the vanilla layer. Beat chocolate pudding mix and remaining milk for 2 minutes.
Spread evenly over butterscotch layer. Spread with whipped topping and sprinkle with pecans. Refrigerate for at least 30 minutes. Yield: 8 servings Nutritional analysis: One serving (1 slice) equals 107 calories, 2 g of fat
(1 g saturated fat), 2 mg cholesterol, 512 mg sodium, 17g carbohydrate, trace fiber, 5 g protein Diabetic exchanges: 1 starch, 1/2 fruit
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