Butterscotch-Peanut Butter Pie


  • 8 graham crackers crushed into fine crumbs
  • 2 T. plus 2 tsp reduced calorie margarine, melted
  • 1 envelop (4 serving) reduced calorie butterscotch pudding mix
  • 1 t. unflavored gelatin
  • 2 C. skim milk
  • 1/4 C. chunky peanut butter
  • 1/2 C. thawed frozen dairy whipped topping
  1. Preheat oven to 350º
  2. Combine crumbs and margarine, mixing thoroughly; using the back of a spoon, press crumb mixture over bottom and up sides of 9 inch pie plate. Bake for 8 minutes. Remove to wire rack and let cool.
  3. In 1 qt. saucepan combine pudding mix and gelatin; add milk and cook over low heat, stirring constantly, until mixture comes to a boil. Add peanut butter and stir to combine; remove from heat and let cool to room temperature.
  4. Spread pudding mixture over prepared crust; cover and refrigerate until chilled, about 1 hour
  5. Just before serving, spread pie with whipped topping.


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