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Frozen Peanut Butter Pie




Source of Recipe


internet


List of Ingredients




1 Chocolate Crunch Crust
* 1 (8-ounce) package cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
3/4 cup peanut butter
2 tablespoons lemon juice from concentrate
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream whipped or 1 (4-ounce) container frozen non-dairy whipped topping, thawed
Chocolate fudge ice cream topping


Recipe



In large mixing bowl, beat cream cheese until fluffy; gradually beat in EAGLE BRAND then peanut butter until smooth.
Stir in lemon juice and vanilla. Fold in whipped cream. Turn into prepared crust.
Drizzle topping over pie. Freeze 4 hours or until firm. Return leftovers to freezer.

*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