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CRISPY PEANUT BUTTERSCOTCH PIE

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Someone asked me to figure out the points for this recipe. It is 3.37 points

per serving.

Jenn

Ottawa, Ontario, Canada

http://tlotc.dhs.org/jenn/

 

* Exported from MasterCook *

 

CRISPY PEANUT BUTTERSCOTCH PIE

 

Recipe By : " Kay Ellen " <kkeck

Serving Size : 6 Preparation Time :0:00

Categories : 3 Point Desserts

Done By Dotties Calculator

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup creamy peanut butter

1 Tablespoon honey

1 1/2 Cups Rice Krispies®

1 package fat-free pudding -- butterscotch

instant pudding mix -- sugar free if u want

1 1/2 Cups Cool Whip® Fat Free -- thawed and divided

Ground Cinnamon -- optional

Rice Krispies® -- optional

 

Combine peanut butter and honey in a medium microwave-safe bowl; microwave at

HIGH 30 Seconds, stirring until mixture melts. Stir in rice cereal. Press cereal

mixture into bottom of an 8-Inch. Round Cake Pan using wax paper. Prepare

pudding mix according to package directions for pudding, and fold in a 1 cup

whipped topping. Spoon pudding mixture into prepared pan. Cover and freeze until

firm. Let pie stand at room temperature 15 minutes before serving. Spoon

remaining whipped topping over each serving. Sprinkle with ground cinnamon and

additional cereal, if desired.

 

Makes 6 servings

 

NOTE: I didn't use the cinnamon and it tasted wonderful without it.

 

Sent by: " Kay Ellen " <kkeck

 

MC Formatted by: Jennifer Hall <ladyevelyn

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Per serving: 152.9 cal, 5.4g (32.4%) fat, 0.7g fibre, 180mg sodium, 22g

carbs, 3.6g protien

 

Per serving: 3.37 points

 

Diabetic Exchanges: 1 1/2 Starch;1/2 Fat

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