Crispy Low Fat Peanut Butterscotch Pie

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.