Crispy Peanut Butterscotch Pie
Tastes even better than it sounds.
Yield: Serves 6
Ingredients
- 1/4 cup creamy peanut butter
- 1 Tbs. honey
- 1 1/2 cups oven toasted rice cereal
- 1oz. butterscotch fat-free, sugar-free instant pudding mix
- 1 1/2 cups frozen fat-free whipped topping, thawed and divided
- Ground cinnamon (optional)
- Additional toasted rice cereal (optional)
Instructions
- Combine peanut butter and honey in a medium microwave-safe bowl
- Microwave on high for 30 seconds, stirring until mixture melts
- Stir in rice cereal
- Press cereal mixture into bottom of an 8-inch round cake pan using wax paper
- Prepare pudding mix according to package directions for pudding, and fold in 1 cup whipped topping
- Spoon pudding mixture into prepared pan
- Cover and freeze until firm
- Let pie stand at room temperature 15 minutes before serving
- Spoon remaining whipped topping over each serving
- Sprinkle with ground cinnamon and additional cereal, if desired