Peanut Butter-Butterscotch Pie

Sometimes the very best recipes come from the least expected places. This recipe came from one of those inserts in the newspaper and was directed at folks who cook with children. I probably wouldn't have even glanced at it except that I'm a sucker for peanut butter. It's not my fault. Growing up in an area where peanuts are plentiful and every fall smelling that wonderful smell of roasting peanuts. Well. I really didn't have a chance, did I?

Peanut Butter-Butterscotch Pie

1/4 butter
1/2 cup peanut butter
3 cups marshmallows
4 cups crisp rice cereal
1 (3.5 oz.) box of instant butterscotch pudding and pie filling
1 3/4 cups milk
1/2 cup Cool Whip, thawed
Chocolate syrup for topping

Place butter, peanut butter and marshmallows in a large microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth. Don't skip the stirring part. When you are melting things in the microwave, sometimes they don't appear to be melting when they really are. This can cause you to overcook, or burn, your food.

Stir cereal in to the peanut butter mixture, mixing thoroughly.

Coat a pie pan with cooking spray. When the cereal mixture is cool enough to handle, press it along the bottom and up the sides of the pie plate to form a crust.

In a large bowl, whisk pudding mix and milk until the mixture thickens. Fold in the Cool Whip and pour it into the crust. Refrigerate at least two hours or until the pudding filling is set.

Drizzle with chocolate syrup before serving.

Makes 8 servings.