RIBBON PUDDING PIE
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
Time 20m
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, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 427mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CHOCOLATE RIBBON PIE
You could spend a bundle on a pie in a fancy bakeshop. Or you could make this glorious Chocolate Ribbon Pie at home-in just 15 minutes (plus fridge time).
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, sugar and 1 Tbsp. milk in medium bowl with whisk until blended. Stir in half the COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and remaining milk with whisk 2 min. (Pudding will be thick.) Spoon over cream cheese layer in crust.
- Refrigerate 4 hours or until firm. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
RASPBERRY RIBBON COOKIES
Provided by Food Network
Time 1h15m
Yield About 20 cookies
Number Of Ingredients 4
Steps:
- Prepare the Ultimate Cookie Dough and divide it into four equal parts. Wrap in plastic and chill for 30 minutes or refrigerate up to 4 days.
- Cover a cookie sheet with parchment paper, or use a clean, ungreased baking sheet.
- Remove one portion of the dough from the refrigerator and knead lightly until it is pliable. Divide the dough into 2 parts. Shape each part into a rope about 12 inches long by rolling between your hands and the work surface. Place ropes on the baking sheet. Either the side of your finger or with the handle of a wooden spoon, make an indentation down the center of each strip.
- Bake for 10 minutes at 350 degrees. Meanwhile, put the jam into a small heavy duty zip-top plastic bag, (the type without a pleat). Snip a small hole in the corner of the plastic bag and press jam down the center of the partially baked cookies. Return to the oven and bake 5 minutes longer or until the cookies are lightly browned.
- Meanwhile, mix the powdered sugar, lemon juice and enough water to make a frosting thin enough to drizzle over the cookies.
- While the cookies are still warm, cut them diagonally into 1-inch lengths. Drizzle with the frosting. Cool completely before removing from the pan or from the parchment paper.
CHOCOLATE RIBBON PIE
A quick pie with a layer of chocolate pudding atop a cream cheese layer and finished with a layer of whipped topping. Garnish with chocolate shavings if desired.
Provided by Janice Howard
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
- In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Nutrition Facts : Calories 426.3 calories, Carbohydrate 52.1 g, Cholesterol 20.9 mg, Fat 22.5 g, Fiber 1.4 g, Protein 5.5 g, SaturatedFat 12.1 g, Sodium 652.2 mg, Sugar 37.2 g
CHOCOLATE RIBBON PIE
Got this from a Jello leaflet in a grocery store. Haven't tried it, but it sounds good. Cooking time is chilling time.
Provided by carolinafan
Categories Dessert
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
- Gently stir in whipped topping. Spread onto bottom of crust.
- Pour 2 cup milk into clean large bowl.
- Add dry pudding mixes.
- Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
- Pour over cream cheese layer.
- Refrigerate 4 hours or until set.
- Just before serving, top with chocolate curls.
- Store any leftover pie in refrigerator.
Nutrition Facts : Calories 271.1, Fat 16, SaturatedFat 9.9, Cholesterol 55.2, Sodium 428.4, Carbohydrate 28.4, Fiber 0.9, Sugar 15.7, Protein 4.2
RIBBON COOKIES
This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.
Provided by NicolaWinston
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
- In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
- Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
- Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
- Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
- Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
- Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
- Cool on wire rack.
Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9
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