Ribbon Pudding Pie

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.