Crispy Low Fat Peanut Butterscotch Pie
I made 2 of these the first time I tried this. It was to take to a dessert auction at church. This went for $19. Not bad! Easy, healthy, and tasty. From a Weight Watchers 2001 Cookbook. As written, when cut into 6 pieces, each piece is 3 WW points.
- Ready In:
- 2hrs 10mins
- 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)
- 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.
- Let it sit out for 10 or so minutes before you cut it.
- Top with extra whipped topping if desired.
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I'm sorry but this was just awful. I made 2 of these. One with butterscotch and one with chocolate. The crisped rice "crust" was soggy and chewy......and unless you thawed the pie completely out, it tasted like crunchy icy pudding. My kids didn't even like it and they usually eat just about anything if it's sweet. Gonna have to give this one a thumbs down for me.Reply
This was amazing! I even used an all natural peanut butter with flax seed and the crust still turned out great. DH and I ate all but one piece in one evening. So much for low fat! I love how easy this was to make, and since I always have the SF butterscotch pudding around this will be made alot! Thanks!Reply