RIBBON PUDDING PIE RECIPES
RIBBON PUDDING PIE RECIPE: HOW TO MAKE IT
Cool, smooth and creamy, this pretty pie is a slice of heaven for people with diabetes and anyone who likes an easy yet impressive dessert. The lovely pudding layers feature a yummy combination of vanilla, chocolate and butterscotch. —Doris Morgan, Verona, Mississippi
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Whisk 1-1/3 cups milk and vanilla pudding mix 2 minutes. Spread into crust. , In another bowl, whisk 1-1/3 cups milk and butterscotch pudding mix 2 minutes. Carefully spoon over vanilla layer, spreading evenly. , In a third bowl, whisk remaining 1-1/3 cups milk and chocolate pudding mix 2 minutes. Carefully spread over top. Refrigerate until set, at least 30 minutes. If desired, serve with whipped topping and pecans.
Nutrition Facts : Calories 184 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 427mg sodium, CarbohydrateContent 32g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 6g protein. Diabetic Exchanges 2 starch
RIBBON PUDDING PIE RECIPE - FOOD.COM
This pie is cool, smooth, and creamy. This pretty pie is a slice of heaven - especially considering it only takes 10 minutes of prep time!
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat 1 1/3 c.
- milk and vanilla pudding mix on low speed for 2 minutes Pour into graham cracker crust In another bowl, beat 1 1/3 c.
- 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 Sprinkle with pecans Refrigerate for at least 30 minutes.
Nutrition Facts : Calories 286.5, FatContent 15.4, SaturatedFatContent 5.1, CholesterolContent 19.9, SodiumContent 337, CarbohydrateContent 32.5, FiberContent 0.9, SugarContent 17, ProteinContent 5.8
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