Ingredients
Crust
| 1/3 cup | butter | | 6 oz. | semisweet chocolate chips | | 2-1/2 cup | Rice Krispies |
Filling
| 8 oz. | cream cheese | | 1 can | sweetened condensed milk | | 3/4 cup | peanut butter | | 2 tbsp. | lemon juice | | 1 tsp. | vanilla | | 1 cup | whipping cream | | Fudge ice cream topping | | Fresh (or frozen and thawed) raspberries or | | strawberries, for garnish (optional) |
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Instructions
Melt butter and chips; remove from heat. Gently stir in Rice Krispies. Press on bottom and up sides of buttered pie plate. Chill 30 minutes. Beat cream cheese until fluffy, gradually beat in condensed milk and then the peanut butter. Mix until smooth. Stir in lemon juice and vanilla. Whip cream and fold into peanut butter mixture. Turn into crust. Drizzle fudge topping over pie in spider-web pattern. Freeze until firm. Remove from freezer about 1 hour before serving. Top with raspberries or strawberries if desired.
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