Crispy Peanut Butterscotch Pie
1/4 cup creamy peanut butter
1 1/2 cups oven-toasted rice cereal (such as Rice Krispies)
1-ounce package butterscotch fat-free, sugar-free, instant pudding
1 1/2 cups fat-free Cool Whip (thawed and divided)
Ground cinnamon, optional
Additional oven-toasted rice cereal, optional
Combine peanut butter and honey in a medium microwave-safe bowl; microwave at high for 30 seconds, stirring until mixture melts. Stir in toasted rice cereal. Press cereal mixture into bottom of a 8-inch round cake pan (best to spray the pan with buttered cooking spray first). Prepare pudding mix according to package directions for pudding and fold in 1 cup Cool Whip. Spoon pudding mixture into prepared pan. Cover and freeze until firm. Let pie stand at room temperature 15 minutes before serving. Spoon remaining Cool Whip over each serving. Sprinkle with ground cinnamon and additional cereal, if desired.
Makes 6 servings at 3 points per serving.
cblessum on 8/2/2007