Recipe for cooking crispy peanut butterscotch pie

Low-Fat and Low-Calorie Recipes :: Dessert Recipes

Crispy Peanut Butterscotch Pie

Source: WW magazine

1/4 C. creamy peanut butter
1 Tbsp. honey
1 1/2 C. oven toasted rice cereal (Rice Krispies)
1 (1 oz.) pkg. butterscotch fat free, sugar free instant pudding mix
1 1 /2 C. frozen fat free whipped topping, thawed and divided
Ground cinnamon (optional)
Additional toasted rice cereal (optional)

Mix together peanut butter and honey in a med. microwave safe bowl; microwave at HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Press cereal mixture into bottom of an 8-in. round cake pan using wax paper.

Prepare pudding mix according to pkg. directions for pudding, and fold in 1 C. whipped topping. Spoon pudding mixture into prepared pan. Cover and freeze until firm.

Let pie stand at room temperature 15 min. before servings.

Spoon remaining whipped topping over each servings. Sprinkle with ground cinnamon and additional cereal, if desired.

Makes approximately 6 servings - 3 WW points per servings