1 chocolate crunch crust
1 (8 oz.) cream cheese, softened
1 (14 oz.) can Eagle Brand condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice
1 tsp. vanilla
1 c. (1/2 pt.) whipping cream, whipped or 4 oz. Cool Whip, thawed
Chocolate fudge ice cream topping

In large mixing bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand milk, 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. Re-freeze leftover pie.