Source: dLife

Butterscotch Cream pie with a peanut butter and toasted rice cereal crust.

Servings

0.25 cup Peanut Butter, creamy
1 tbsp honey
1.5 cup Cereal, crispy rice, USDA Commodity Commodity
1 Pudding, butterscotch, fat & sugar free, instant, serving
2 cup fat free milk
1.5 cup whipped fat-free topping , thawed
1 pinch ground cinnamon

1 Mix together the peanut butter and honey in a microwave proof bowl.
2 Microwave for 30 seconds on a high setting.
3 Mix in the rice cereal.
4 Push the peanut butter mixture into the bottom of a round cake pan using a piece of wax paper.
5 Make the pudding according to the directions on the package, but use 2 cups fat free milk.
6 Fold in 1 cup of the whipped topping.
7 Pour the mixture into the cake pan.
8 Freeze, covered, for about 2 hours or until set.
9 Take out of the freezer and let sit for about 15 minutes.
10 Slice into 6 pieces, spoon the rest of the whipped topping on top, and sprinkle with the cinnamon.

Try sprinkling extra oven-toasted rice cereal on top.