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    Pie: 2 pt. Ribbon Pudding Pie


    Source of Recipe


    Alice Bell

    List of Ingredients




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

    Recipe



    In a mixing bowl, beat 1 1/3 cups milk and vanilla pudding. Pour into graham cracker crust. Set in fridge. Mix 1 1/3 cups milk with butterscotch pudding. Spoon evenly over vanilla pudding. Set back in fridge. Mix remaining milk with chocolate pudding mix. Spoon evenly over butterscotch pudding. Spread with whipped topping. Sprinkle with pecans. Refrigerate for at least 30 minutes. Cut into 8 pieces, 1 piece per serving.

    107 calories, 2 g fat, 2 mg cholesterol, 512 mg sodium, 17 g cargohydrate, trace fiber.

 

 

 

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