CRISPY PEANUT BUTTERSCOTCH PIE (3.5 PTS) Recipe - Cooking Index
CRISPY PEANUT BUTTERSCOTCH PIE (3.5 PTS) Recipe - Cooking Index
| 1/4 cup | 59ml | Creamy peanut butter |
| 1 | Honey | |
| 1 1/2 | Rice Krispies® | |
| 1 | Fat-free pudding - butterscotch | |
| Instant pudding mix - sugar free if u want | ||
| 1 1/2 | Cool Whip® Fat Free - thawed and divided | |
| Ground Cinnamon - optional | ||
| Rice Krispies® - optional |
Combine peanut butter and honey in a medium microwave-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 a 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.
Makes 6 servings
NOTE: I didn't use the cinnamon and it tasted wonderful without it.
Sent by: "Kay Ellen" <[email protected]>
MC Formatted by: Jennifer Hall <[email protected]>; 123RecipesOnly
NOTES : Per serving: 152.9 cal, 5.4g (32.4%) fat, 0.7g fibre, 180mg sodium,
22g carbs, 3.6g protien
Diabetic Exchanges: 1 1/2 Starch;1/2 Fat
Source:
"Kay Ellen"
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