Crispy Low Fat Peanut Butterscotch Pie

piątek, 31 stycznia 2014

Crispy Low Fat Peanut Butterscotch Pie

Time: 2 hrs 10 mins

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

  • 1 Mix the peanut butter and honey together in a medium sized bowl. Microwave for 30 seconds on high until melted. Mix well.
  • 2 Add the cereal and coat well. Pat it into an 8 inch round cake pan or pie pan.
  • 3 Mix the pudding and the skim milk for 2 minutes. (Or do what the package says.).
  • 4 Fold in the whipped topping.
  • 5 Put the butterscotch mixture on top of the crust.
  • 6 Freeze.
  • 7 Let it sit out for 10 or so minutes before you cut it.
  • 8 Top with extra whipped topping if desired.

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