Frozen Chocolate Peanut Butter Pie
|Chocolate crunch crust||1|
|Cream cheese||8 Ounce, softened (1 Package)|
|Canned milk||14 Ounce (1 Can, Not Evaporated)|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Lemon juice concentrate||2 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Whipping cream/4-ounce container frozen non-dairy whipped topping, thawed||1 Cup (16 tbs), whipped|
|Chocolate fudge ice cream topping||1 Tablespoon|
In large mixer 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.
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 cups oven-toasted rice cereal until completely coated.
Press on bottom and up side of buttered 9- or 10-inch pie plate.
Chill 30 minutes.