13.5 oz box instant butterscotch pie and pudding filling
Put butter, peanut butter and marshmallows in microwave safe bowl. Microwave for 30 seconds and stir. Repeat. The marshmallow should be melted but if you need to continue doing this for 30 second intervals until mixture is smooth.
Place Rice Krispies in a large bowl and pour peanut butter mixture over the Rice Krispies. Stir until completely combined.
Press into pie plate that has been coated with nonstick spray. Press up the sides to form a crust. Set aside.
In a mixing bowl whisk pudding mix and milk until it thickens. Fold in Cool Whip. Pour into crust.
Refrigerate for at least 2 hours so the pudding mixture is set.
Drizzle with chocolate sauce before serving.
How To Store Leftovers This no-bake pie needs to be refrigerated if there are any leftovers. It’s best enjoyed within 2-3 days after making it.