Crispy Low Fat Peanut Butterscotch Pie
- Reviews 7
Ready In: 2 hrs 10 mins
Serves: 6
Ingredients
- 1⁄4 cup peanut butter (I used chunky though it called for creamy)
- 1 tablespoon honey
- 1 1⁄2 cups oven toasted rice cereal (like Rice Krispies)
- 1 (1 ounce) package fat free sugar-free fat-free butterscotch pudding
- 2 cups nonfat milk
- 1 cup fat-free whipped topping (defrosted)
Directions
- Mix the peanut butter and honey together in a medium sized bowl. Microwave for 30 seconds on high until melted. Mix well.
- Add the cereal and coat well. Pat it into an 8 inch round cake pan or pie pan.
- Mix the pudding and the skim milk for 2 minutes. (Or do what the package says.).
- Fold in the whipped topping.
- Put the butterscotch mixture on top of the crust.
- Freeze.
- Let it sit out for 10 or so minutes before you cut it.
- Top with extra whipped topping if desired.
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