Recipe: Peanut butter Cheerio treats {5 ingredients}

It's Christmas week!  So exciting.  I am 99% done with shopping, just need to get stocking stuffers and I am ready.  We are hosting Christmas Eve dinner and I am preparing some treats for the fam.  I have a couple to share this week.  This first is so simple and so tasty.  You will love them!

Peanut Butter Cheerio Treats

Ingredients:
1 cup sugar
1 cup light Karo syrup
1 cup creamy peanut butter
1 tablespoon vanilla
5 cups Cheerios

Directions:
In a large pan, combine sugar and Karo syrup on medium heat and bring to boil.  
Next, add vanilla and peanut butter and stir until smooth.
Pour in Cheerios and stir to coat evenly.
Let cool on wax paper.  I used an ice cream scoop for even clusters.  

Quantity:
This recipe made about 40 clusters when using ice cream scoop.  I boxed some up for my office and they loved them.  Perfect for large gatherings.

Variations:
Shape into trees or wreaths
Use different flavor Cheerios

The easiest pie you will ever make. Seriously

Praise the lord!  My first ever pie was the bomb!  I found this delicious, super simple recipe on Pinterest and it was a success.  It is a no-bake style so don't sweat about heating up the kitchen.

It's a coconut cream pie and only has a few ingredients, which I love.

what you need

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups  cold milk

2 cups  thawed COOL WHIP Whipped Topping, divided

1 cup  BAKER'S ANGEL FLAKE Coconut, divided  (I used sweetened flavor)

1  ready-to-use graham cracker crumb crust (6 oz.)

make it

BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.  (The consistency is much thicker than regular pudding when you first mix.  I needed a spatula to get mine in the pie crust)  

REFRIGERATE 4 hours or until firm. Meanwhile, toast remaining coconut.

TOP pie with remaining COOL WHIP; sprinkle with toasted coconut.

details

30 calories and 4g of fat, including 1g of sat fat, per serving by preparing with fat-free milk, COOL WHIP LITE Whipped Topping and a ready-to-use reduced-fat graham cracker crumb crust.

toast the coconut

Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently.  (I toasted mine about 5 or 6 minutes, they were getting dark really quickly in the oven)

Follow more of my favorite sweets on my Pinterest board here.  Happy Monday y'all!