Ingredients
1/4 cup plus 3 tablespoons light corn syrup, divided3 tablespoons reduced-fat butter2 tablespoons brown sugar2-1/2 cups crisp rice cereal1/4 cup reduced-fat creamy peanut butter1/4 cup fat-free hot fudge ice cream topping, warmed1/4 cup chopped unsalted peanuts4 cups fat-free vanilla frozen yogurt, softened
Preparation
In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute.
Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate.
In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm.
Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.
