CRISPY PEANUT BUTTERSCOTCH PIE (3.5 PTS)

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"

MC Formatted by: Jennifer Hall ; 123RecipesOnly NOTES : Per serving: 152.9 cal, 5.4g (32.4%) fat, 0.7g fibre, 180mg sodium, 22g carbs, 3.6g protien Diabetic Exchanges: 1 1/2 Starch;1/2 Fat