Lightfocus: Recipes: Desserts
1 chocolate crunch crust (below)
1 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand milk
3/4 c. peanut butter
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 c. (1/2 pt.) whipping cream or frozen nondairy whipped topping, thawed
1 to 2 tsp. chocolate flavored syrup
In large bowl, beat cheese until fluffy; beat in Eagle Brand and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
Turn into crust. Drizzle syrup over top of pie; gently swirl with spoon. Chill 4 hours or until set.
Chocolate Crunch Crust:
1 (6 oz.) pkg. semi-sweet chocolate chips
1/3 c. butter
2 1/2 c. toasted rice cereal
In heavy saucepan over low heat, melt butter and chocolate chips; remove from heat; gently stir in rice cereal until completely coated; press into bottom and sides of greased 9-inch pan. Chill 30 minutes.