Chocolate Crunch Peanut Butter Pie
Makes one 9" or 10" pie.
8 oz. package cream cheese, softened
14 oz. can Eagle Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
3/4 cup peanut butter
2 tbsp ReaLemon Lemon Juice from Concentrate
1 tsp. vanilla extract
1 cup whipping cream whipped OR 1 cup frozen non-dairy whipped topping, thawed
Chocolate fudge ice cream topping
Reese’s Peanut Butter Cups, chopped
*Chocolate Crunch Crust:
In heavy saucepan, over low heat, melt 1/3 cup margarine or butter and 1 (6-ounce) package semi-sweet chocolate chips.
Remove from heat; gently stir in 2 1/2 cup oven-toasted rice cereal until completely coated. Press on bottom and up side to rim of buttered 9-inch or 10-inch pie plate. Chill 30 minutes.
In large mixing bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream. Turn into prepared crust. Scatter chopped Reese’s Cups all around. Drizzle topping over pie.
Freeze 4 hours or until firm.
Return leftovers to freezer.