Prep Time: 20 minutes - Freeze Time: 4 hours
Chocolate Crunch Crust ( recipe follows)
1 (8oz) pkg. cream cheese, softened
1 (14oz) can. Eagle Brand sweetened condensed milk
3/4 cup. peanut butter
2 T. realmon lemon juice from concentrate
1 tsp. vanilla extract
1 cup(1/2 pint) whipping cream, whipped
Chocolate fudge ice cream topping
Prepare Chocolate Crunch Crust. In large mixing bowl, beat cream cheese until fluffy;gradually beat in Eagle Brand then peanut butter until smooth. Stir in Realmon and vanilla.
Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours o until firm.
Return leftovers to freezer. Makes 1 (9 inch) pie.
Chocolate Crunch Crust:
In heavy saucepan, over low heat,melt 1/3 cup butter or margarine and 1 (6oz) pkg. semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups oven toasted rice krispies cereal until completely coated. Press on the bottom and up the side to rim of buttered 9 inch pie plate. Chill 30 minutes.