Peanut Butter Pie 4 T. peanut butter 1 T. honey Mix together in small bowl and microwave on high 20 seconds.
Add: 1-1/2 cups Rice Krispies. Stir into peanut/honey mixture. Press into 9" pie plate and chill.
Then mix together: 1 small package of instant Fat Free, sugar free chocolate pudding and 2 cups of skim milk.
Spread pudding over the cooled crust top with 4 T. whipped topping Keep refrigerated. 1/4 pie = 4 points
Sugar-free Pecan Pie 1 (9 in) unbaked crust 1 C. Sugar-free maple syrup 4 eggs 1/8 tsp salt 6 pkg sweet "N Low 2 T. margarine 1 C. pecans
Preheat oven to 350 degrees. Beat eggs slightly; add syrup and vanilla. Melt margarine and mix. Add salt and sweet "N low sweetener. Beat well, then add pecans; stir and pour in pie shell and bake for about 60 minutes or until center is firm.
Pumpkin Custard 1 15 oz can of pumpkin 1 8 oz lite cool whip 1/4 tsp pumpkin pie spice 1 large box sugar free vanilla instant pudding
Mix pudding as directed with whisk 2 minutes. Add rest of ingredients and fold in to pudding till all is combined.
Put in fridge till set.
Hope you enjoy them.
Submitted by Marilyn in Ohio Printed in Nancy's Kitchen Newsletter 2/22/05