Crispy Peanut Butterscotch Pie Jan Peterson

1/4 cup creamy peanut butter 1 Tbsp. Honey

1 ½ cups oven toasted Rice Krispies

1 pkg. Butterscotch fat free, sugar free instant pudding mix

1 ½ cup frozen fat free whipped topping, thawed and divided

Ground cinnamon (optional)

Combine peanut butter and honey in microwave safe bowl, microwave at high for 30 second, stirring until mixture melts. Stir in rice cereal. Press cereal mixture into bottom of an 8" round cake pan, sprayed with Pam. ( baked for 10 minutes). Prepare pudding mix with 1 ½ cups skim or 1% milk and stir in whipped topping. Spoon into prepared pan. Cover and refrigerate until firm.