Crispy Peanut Butterscotch Pie
Shared by: BeckyF
3 Points Per Serving
This is one of the pies featured in the Jan/Feb WW magazine. Oh man! I made this and it is out of this world wonderful!!!!!!! I fixed it for a family get together and it was a hit! It is in the WW Jan/February WW magazine, but in case you missed it or didn't keep it I will redo it here as well. There are four or five others in the issue too .. gonna try ALL of them for sure. Pistachio-Pineapple Pie; Strawberries & Cream; Cranberry Cream Pie; Chocolate-Banana Cream Pie; Banana Split Pie. These are all 3-5 point range so very very good for a desert.
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 cup frozen fat free whipped topping, thawed and divided
Ground cinnamon (optional)
Additional oven - toasted rice cereal (Optional)
Combine peanut butter and honey in a medium micowave 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. Perpare pudding mix according to package directions for pudding, and fold in 1 cup whipped topping. Spoon pudding mixture into perpared 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.