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
Ingredients
- 4 cups cold fat-free milk, divided
- 1 package (1 ounces) sugar-free instant vanilla pudding mix
- 1 reduced-fat graham cracker crust (9 inches)
- 1 package (1 ounces) sugar-free instant butterscotch pudding mix
- 1 package (1.4 ounces) sugar-free instant chocolate pudding mix
- Optional: Whipped topping and finely chopped pecans
Directions
- 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.
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