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Wonderful Butterscotch Treasure Pie

Recipe By :JoAnna M. Lund with Barbara Alpert

5 Points per serving


2 packages Jell-O Sugar-free instant butterscothch pudding mix -- (4 serving size)

1 1/3 cups nonfat dry milk powder -- Carnation

2 1/2 cups water

1 teaspoon coconut extract

1 Keebler graham craker piecrust -- (6 ounce)

3/4 cup Cool Whip Lite

2 tablespoons flaked coconut

2 tablespoons chopped pecans -- (1/2 ounce)

1 tablespoon mini chocolate chips -- (1/2 ounce)

"The butterscotch lovers in your life will put this wonderful pie on top of their dessert list. The "crunchies" on top are a feast for both their eyes and tastebuds."

1. In medium bowl, combine dry pudding mix and dry milk powder. Add water and 1/2 teaspoon coconut extract. Mix well using a wire whisk. Spread pudding mixture into piecrust. Refrigerate while preparing topping. In small bowl, combine Cool Whip Lite and remaining 1/2 teaspoon coconut extact. Frost pie with topping mixture. Evenly sprinkle coconut, pecans and chocolate chips over top. Refrigerate at least 1 hour.

Cut into 8 pieces.

Serving size (1 slice)

According to the cookbook: Per serving: 208 Cal, 8g Fat, 5g Pro, 29g Carbo, 530mg Sod, 1g Fib

Healthy Exchanges: 1/2 Bread, 1/2 Skim Milk, 1/4 Fat, 1 Slider

Diabetic Exchanges: 2 Starch, 1 Fat

Source: "HELP: Healthy Exchanges Lifetime Plan, page 277" Copyright: "Healthy Exchanges, Inc., 1996 ISBN 0-399-14164-2"