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    Fluffy Peanut Butter Pie

    Chocolate Crust:

    1/3 c. butter
    6 oz. pkg. chocolate chips
    2-1/2 c. rice krispies cereal

    Filling:

    8 oz. pkg. cream cheese, softened
    14 oz. can eagle brand milk
    3/4 c. creamy peanut butter
    3 TBS. lemon juice
    1 tsp. vanilla
    1/2 of an 8 oz. container cool whip, thawed
    1 to 2 teaspoons chocolate syrup

    For crust, melt butter in saucepan. Add chocolate chips. Stir over low heat until melted and smooth. Remove from heat. Add cereal. Mix well. Press into 9-inch pie plate. Chill for 30 min.
    For filling, beat cream cheese until smooth. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in cool whip. Pour into crust. Drizzle chocolate syrup on top. Chill for 4 hours.


 

 

 

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