Guest guest Posted March 16, 2000 Report Share Posted March 16, 2000 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 Quote Link to comment Share on other sites More sharing options...
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