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McPhersonSentinel - McPherson, KS
  • Dessert recipe: Ribbon Pudding Pie

  • Ribbon Pudding Pie
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  • Ingredients
     
    * 4 cups cold fat-free milk, divided
    * 1 package (1 ounces) sugar-free instant vanilla pudding mix
    * 1 reduced-fat graham cracker crust (8 inches)
    * 1 package (1 ounces) sugar-free instant butterscotch pudding mix
    * 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
    * 1/2 cup reduced-fat whipped topping
    * 2 tablespoons chopped Diamond of California® Pecans
     
    Directions
     
    * In a large bowl, whisk 1-1/3 cups milk and vanilla pudding for 2 minutes. Pour into graham cracker crust.
    * In another large bowl, whisk 1-1/3 cups milk and butterscotch pudding mix for 2 minutes. Carefully spoon evenly over the vanilla layer.
    * In a third large bowl, whisk remaining milk and chocolate pudding mix for 2 minutes. Carefully spread evenly over butterscotch layer. Spread with whipped topping. Sprinkle with pecans. Refrigerate for at least 30 minutes. Yield: 8 servings.
     
     

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