Crispy Peanut Butterscotch Pie

Recipe Name: Crispy Peanut Butterscotch Pie

Servings: 6

Submitted By: 

Food Category: Dessert

Cooking Time:

Calories Per Serving (if known):

Cals

Carbs

Fat

Protein

WW pts:  3

Ingredients

¼ c creamy peanut butter

1 T honey

1 ½ c oven toasted rice cereal (Rice Krispies)

1 (1oz) package butterscotch fat free sugar free instant pudding mix)

1 ½ c frozen fat free whipped topping, thawed and divided

Ground cinnamon

Additional toasted rice cereal

Directions:

1. Combine peanut butter and honey in a medium microwave safe bowl.
2. Microwave on high for 30 seconds stirring until mixture melts. 
3. Stir in rice cereal. 
4. Press cereal mixture into bottom of an 8 inch round cake pan using wax paper.
5. Prepare pudding mix according to package direction for pudding and fold in 1 c whipped topping. 
6. Spoon pudding mixture into prepared pan.
7. Cover and freeze until firm.
8. Let pie stand at room temperature 15 minutes before serving.
9. Spoon remaining whipped topping over each serving.  Sprinkle with ground cinnamon and additional servings.

*Tip:  I think that some protein powder (butterscotch) flavor could be added and some of the pudding decreased.  It would increase the protein content.

I also think that egg whites could be beaten into a meringue and cooked on top.  That would spare some of the extra whipping cream.