This recipe was given to me by my sister-n-law. It is a family favorite!

1/4 cup plus 3 tablespoons light corn syrup, divided
3 tablespoons reduced-fat butter
2 tablespoons brown sugar
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. Yield: 8 servings.

Betty Lynch, author of Back to the Table with My Country Kitchen, and owner of My Country Kitchen, Easy Answers to Bring Your Family Together. My Country Kitchen prides itself in helping family's cook easy, convenient meals so that the family can save money in today's economy. Recipes, tips and ideas for easy and nutritious meals are only a click away.