CRISPY PEANUT BUTTERSCOTCH PIE

1/4 Cup Peanut Butter 1 Tablespoon Honey 1 1/2 Cups Rice Krispies® 1 Ounce Box Non Fat Pudding Butterscotch

1 1/2 Cups Fat Free Whipped Topping, thawed Ground Cinnamon Rice Krispies®

Combine peanut butter and honey in a microwave safe bowl. Microwave for 30 seconds. Stir until it melts. Stir in rice krispies. Press mixture into an 8" pie pan. Prepare pudding according to the package directions. Fold in 1 cup of the whip topping. Pour over the piecrust. Cover and freeze until firm. Let stand at room temperature for 15 minutes. Spoon remaining whipped topping over the pie. Sprinkle with some cinnamon and a few rice krispies.

SERVINGS 6; CALORIES 136.2; FAT 5.4 g; PROTEIN 3.2 g; CARBS 18.2 g; FIBER .7 g; CHOL 0 mg; IRON .7 mg; SODIUM 154 mg; CALC 7 mg SERVING SIZE= 1/6 of Pie

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Updated 06/18/01