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