Fudge Sundae Pie

A favorite of my son.


  • 1/4 cup plus 3 tbsp. light corn syrup divided
  • 3 Tbsp. reduced fat butter
  • 2 Tbsp. brown sugar
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  • 2 1/2 cups crisp rice cereal
  • 1/4 cup reduced fat creamy peanut butter
  • 1/4 cup fat free hot fudge ice cream topping, warmed
  • 1/4 cup chopped unsalted peanuts
  • 4 cups fat free vanilla frozen yogurt, softened


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 onto the bottom and up the sides of 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 and remaining peanuts. Cover and freeze for 6 hours or until firm.

Warm reserved peanut butter mixture; drizzle over pie. Let stand at room temperature for 5 minutes before cutting.

Source: The mother of my son's best friend


By Raymonde G. from North Bay, Ontario


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