Peanut Butter Chocolate Cream Pie
|Smooth peanut butter||1⁄4 Cup (4 tbs)|
|Honey||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Toasted rice cereal||2 1⁄4 Ounce|
|Reduced calorie chocolate pudding mix||1 Tablespoon (1 Envelope, Four 1/2 Cup Servings)|
|1% milk||2 Cup (32 tbs)|
|Reduced calorie whipped topping||1⁄4 Cup (4 tbs) (8 Calories Per Tablespoon)|
1. In medium bowl, combine peanut butter and honey; stir in rice cereal, coating cereal evenly with peanut butter.
2. Spray 9-inch pie plate with nonstick cooking spray. With back of spoon, press cereal mixture into bottom and up sides of pie plate. Freeze, uncovered, 1/2 hour.
3. Prepare chocolate pudding with milk, following package directions. Pour into crust; refrigerate, uncovered, 1 hour.
4. With pastry bag fitted with star tip, decoratively pipe whipped topping onto pie.