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    Crispy Peanut Butterscotch Pie


    Source of Recipe


    Weight Watchers Magazine

    Recipe Introduction


    3 points per serving

    List of Ingredients




    1/4 cup creamy peanut butter
    1 tablespoon honey
    1 1/2 cups oven toasted rice cereal (Rice Krispies)
    1 (1 ounce) package 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)

    Recipe



    Combine peanut butter and honey in a medium microwave safe bowl; microwave at HIGH 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.

    Yield: 6 servings

 

 

 

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