Crispy Peanut Butterscotch Pie

Source: WW magazine

1/4 cup creamy peanut butter
1 tablespoon honey
1 1/2 cups oven toasted rice cereal (Rice Krispies)
1 (1 ounce) package butterscotch fat free, sugar free instant pudding mix
1 1 /2 cups frozen fat free whipped topping, thawed and divided
Ground cinnamon (optional)
Additional toasted rice cereal (optional)

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 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.

Yields 6 servings - 3 WW points per serving