Ribbon Pudding Pie

AuthorGeo FoodsCategory

Ingredients

 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
 1.40 oz sugar-free instant chocolate pudding mix
  Whipped topping and finely chopped pecans or walnuts, optional

Preparation

1

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

Related Recipes

Ingredients

 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
 1.40 oz sugar-free instant chocolate pudding mix
  Whipped topping and finely chopped pecans or walnuts, optional

Directions

1

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

Ribbon Pudding Pie

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