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Crispy Peanut Butterscotch Pie

Tastes even better than it sounds.

Yield: Serves 6


  • 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)


  1. Combine peanut butter and honey in a medium microwave-safe bowl
  2. Microwave on high for 30 seconds, stirring until mixture melts
  3. Stir in rice cereal
  4. Press cereal mixture into bottom of an 8-inch round cake pan using wax paper
  5. Prepare pudding mix according to package directions for pudding, and fold in 1 cup whipped topping
  6. Spoon pudding mixture into prepared pan
  7. Cover and freeze until firm
  8. Let pie stand at room temperature 15 minutes before serving
  9. Spoon remaining whipped topping over each serving
  10. Sprinkle with ground cinnamon and additional cereal, if desired

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(Page 1 of 1, 1 total comments)



This was a quick & easy dessert! Very tasty too! I did try this with chocolate pudding as well but it wasn't as good as the butterscotch.

posted Aug 18th, 2010 12:54 pm


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