Ribbon Pudding Pie - cooking recipe

Ingredients

4 cups cold milk, divided
1 (1 ounce) package vanilla instant pudding mix
1 (1 ounce) package instant butterscotch pudding mix
1 (1 ounce) package instant chocolate pudding mix
1/2 cup whipped topping
1 graham cracker crust (8 inches)
2 tablespoons chopped pecans

Preparation

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.