Friday, September 08, 2006

Crispy Peanut Butterscotch Pie

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.

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.


Phyllis said...

Yum! Butterscotch is my favorite!!
I must try this one for sure. THANKS!!

Ginco said...

My Oh My! I've copied these immediately!! I'm off to the shop guickly, need a few ingredients.
I refuse to settle with drooling
ONLY - must have!
Thanks for the treat keewee!!!

Norma said...

I make a lot of sugar free pudding pies for my husband. This one looks fabulous--except he hates butterscotch flavor--or carmel, or toffee--all of which have a similar taste. But I'll try the crust for a chocolate pie.

Jennifer AKA keewee said...

Norma chocolate is delicious in this pie.

steve said...

thats it I will ahve to make apple and cherry pie this afternoon now ,,,,I want puddings!!!!

Anonymous said...

hi there., i just dropped into ur blog and saw your recipe and it looks delicious! and it looks healthy too..