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Peanut Butter and Butterscotch Pie
Source: dLife

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

Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 151.7
Total Carbs 18.9 g
Dietary Fiber 0.7 g
Sugars 6.8 g
Total Fat 5.7 g
Saturated Fat 1.2 g
Unsaturated Fat 0.0 g
Potassium 0.1 mg
Protein 5.8 g
Sodium 209.2 mg
Dietary Exchanges
1 1/2 Fat , 1/2 Milk , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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