Recipe - Frozen Peanut Butter Pie

1 Chocolate Crunch Crust
1 pack (250 g) cream cheese;
softened
1 cn Eagle Brand Sweetened
Condensed Milk
Three fourths cup Peanut butter; (creamy)
2 tablespoon Real Lemon Lemon Juice
1 teaspoon Vanilla
1 cup Whipping cream; whipped, (I
use the small container of
Cool Whip)
Chocolate Fudge Ice Cream
Topping; (Smuckers is the
best)

In a large mixing bowl, beat cheese until flufffy; gradually beat in Eagle
Brand, then peanut butter, until smooth. Stir in Real Lemon and vanilla.
Fold in whipped cream. Pour into prepared crust. Drizzle topping over pie..
(I plop it on.. and then using a knife... create a design... this way
topping goes into the cheesecake). Freeze for 4 hours.. or until firm. Wrap
leftovers; return to freezer.

Chocolate Crunch Crust

In a springform (9 inch) cake pan, spray Pam (or butter bottom and up the
sides).... then put 2 One half cups rice crispies in the pan. In a heavy
saucepan, over low heat, melt 1/3 cup butter/marg and 1 pkg (175 g) of
semisweet chocolate chips. Remove from heat. Pour over the rice crispies,
stirring/mixing until completely coated. Chill.

Posted to recipeludigest Volume 01 Number 496 by Kara9718
Kara9718@aol.com on Jan 11, 1998