Thursday, June 30, 2011

Crispy Peanut Butterscotch Pie

This little recipe caught my eye one day as I perused several cookbooks from the library. I quickly copied it down, but didn't have time to try it until tonight. We'll be having family in town for the holiday weekend, so I thought I'd test this out in advance to see if it would qualify as good "party food".

It's safe to say that I've found a new favorite dessert!

So... without further ado.. here we go!

  • 1/4 c. creamy peanut butter
  • 1 T. honey
  • 1 1/2 c. Rice Krispies
  • 1 (1 oz.) package of sugar-free butterscotch instant pudding mix
  • 2 c. 1% milk
  • 1 c. frozen fat-free whipped topping, thawed
Combine peanut butter and honey in a medium microwave-safe bowl; microwave at HIGH 30 seconds, stirring until mixture melts. Stir in cereal. Line an 8" cake pan with wax paper and press mixture evenly into the bottom of the pan.

Making the crust

Still on the crust...

Prepare pudding mix according to package directions, using 2 c. milk; fold in whipped topping. Spoon pudding mixture into pan. Cover and freeze until firm. Let stand at room temp 10-15 minutes before serving. (Now, I'll confess, we left it out longer than that, and while it got really messy, it was actually better than if it was frozen solid!)

Yield: 6 servings  
Carbs: 23 g per serving
Calories: 175 per serving

Seriously, you gotta try this.. the perfect blend of cold, sweet, and crispy!

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