Peanut Butter Pie

• 13 cup butter or 13 cup margarine
• 1 cup semi-sweet chocolate chips
• 2 12 cups oven toasted rice cereal
• 1 (8 ounce) package cream cheese, softened
• 1 (24 ounce) caneagle brand sweetened condensed milk
• 34 cup creamy peanut butter
• 2 tablespoons lemon juice concentrate
• 1 teaspoon vanilla extract
• 1 cup whipping cream, whipped or 1 (4 ounce) container Cool Whip, thawed
• chocolate fudge topping

1. CHOCOLATE CRUNCH CRUST: In heavy saucepan over low heat, melt butter and chocolate chips.
2. Remove from heat; gently stir in rice cereal until completely coated.
3. Press on bottom and up side to rim of buttered 9-inch pie plate.
4. Chill 30 minutes.
5. FILLING: In large mixing bowl, beat cream cheese until fluffy.
6. Gradually beat in Eagle Brand and peanut butter until smooth.
7. Stir in lemon juice and vanilla.
8. Fold in whipped cream.
9. Spread mixture in crust.
10. Drizzle topping over pie.
11. Refrigerate 4-5 hours or until firm.
12. Refrigerate any leftovers.

butter, semisweet chocolate chips, rice cereal, cream cheese, condensed milk, peanut butter, lemon juice concentrate, vanilla, whipping cream, chocolate fudge topping

Taken from www.food.com/recipe/peanut-butter-pie-429890 (may not work)