1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can condensed milk
3/4 c. peanut butter
3 tbsp. lemon juice
1 tsp. vanilla
1 c. whipped cream
Chocolate syrup

In bowl beat cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into pie shell (see below). Drizzle chocolate syrup and swirl with a spoon. Chill 4 hours.

CHOCOLATE CRUNCH CRUST:

1/3 c. butter
1 (6 oz.) pkg. chocolate chips
2 1/2 c. Rice Krispies

In heavy saucepan melt butter and chips over low heat. Remove from heat. Gently stir in Rice Krispies until completely coated. Press into bottom and up the sides of a 9 inch pie plate. Chill 30 minutes before filling.