** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 350 F Put cereal in a ziplock bag and crush with a rolling pin.
2. Put butter and 1 tablespoon of peanut butter into an ungreased 9-inch microwavable pie plate.
3. Microwave uncovered on High for 30 seconds. Remove from microwave and stir until blended.
4. Stir in the crushed cereal until its evenly coated.
5. Press evenly on bottom and up side of pie plate.
6. Bake 10 minutes and immediately place in freezer.
7. In a medium size bowl, make pudding mix as directed on box for pie filling, except after cooling 5 minutes, add 2 tablespoons of the 1/4 cup peanut butter and stir a few times just until melted.
8. Take crust from freezer and pour in the peanut butter mixture.
9. In a small microwavable bowl, microwave remaining 2 tablespoons peanut butter uncovered on High 30 seconds.
10. Drizzle mixture over pie. Refrigerate at least 3 hours but no longer than 24 hours until filling is set.
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Dietary Notes:
This recipe is low-cholesterol with 6.13mg per serving
This recipe is high in Vitamin A with 22% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Wheat, Milk, Gluten allergies.
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