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Crispy Peanut Butterscotch Pie by nommie

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  • Crispy Peanut Butterscotch Pie by nommie

    Crispy Peanut Butterscotch Pie

    1/4 cup creamy peanut butter
    1 Tbsp. honey
    1 1/2 cups rice krispies
    1 (1 oz) package butterscotch sf, ff instant pudding mix
    1 1/2 cups fat free whipped topping, thawed and divided
    Ground cinnamon (optional)
    Additional rice krispies for garnish (optional)

    Combine peanut butter and honey in a medium microwave safe bowl; microwave on HIGH 30 seconds, stirring until mixture melts. Stir in rice cereal. Press cereal mixture into bottom of an 8 inch round cake pan lined with wax paper.
    Prepare pudding mix according to package directions for pudding, and fold in 1 cup whipped topping. Spoon pudding mixture into prepared pan. Cover and freeze until firm. Let pie stand at room temperature 15 before serving. Spoon remaining whipped topping over each serving. Sprinkle with ground cinnamon and additional cereal, if desired. Yields 6 servings. 3 points a serving

    And Another:
    1 box instant sugar free fat free vanilla pudding mix
    1 box instant sugar free fat free butterscotch pudding mix
    1 box instant sugar free fat free chocolate pudding mix
    1 reduced fat graham cracker crust
    4 cups fat free milk
    1/2 cup Fat Free Cool Whip
    2 tbsp. chopped pecans

    Mix the vanilla pudding mix with 1 1/3 cups of milk on low for 2 minutes and pour into the pie crust. Mix the butterscotch pudding mix with 1 1/2 cups of milk on low for 2 minutes and pour over the vanilla pudding. Mix the chocolate pudding mix with 1 1/3 cups of milk on low for 2 minutes and pour over the butterscotch pudding. Spread chocolate layer with the Cool Whip and sprinkle with the pecans. Refrigerate for 30 minutes before serving.

    Serves 8
    1 slice=2 points

    And one of my favorites (also from WW boards)

    Pumpkin Fluff III
    POINTSŪ Value | 1
    Servings | 8

    desserts | This recipe was originally posted by Erin Kay Marie, but I have changed the instructions a bit.

    Ingredients
    1 cup canned pumpkin
    8 oz Cool Whip Free Whipped Topping
    1 1/2 cup water
    1 tsp ground cinnamon
    4 serving dry ff/sf butterscotch pudding
    4 serving dry sf/ff vanilla pudding

    Instructions
    Add water to 1 small box of dry fat-free/sugar-free vanilla pudding mix and 1 small box of dry fat-free/sugar-free butterscotch pudding mix.

    After fully mixed, add pumpkin and cinnamon.

    Then, fold in Cool Whip Free.

    A serving is about 1/2 a cup.
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