1/3 c. butter
6 oz. pkg. semi - sweet chocolate chips
2 1/2 c. oven toasted rice cereal

For chocolate crunch crust, melt butter and chocolate chips in heavy sauce pan over low heat. Remove from heat; gently stir in cereal until completely coated. Press on bottom and upside to rim of buttered 9 or 10 inch pie plate. Chill 30 minutes.

FILLING:

8 oz. pkg. cream cheese, softened
14 oz. can Eagle Brand sweetened condensed milk (NOT evaporated milk)
3/4 c. peanut butter
2 tbsp. Real Lemon lemon juice from concentrate
1 tsp. vanilla extract
1 c. (1/2 pt.) Borden whipping cream, whipped
Chocolate fudge ice cream topping

In large mixer bowl beat cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in Real Lemon and vanilla. Fold in whipped cream. Turn into prepared crust. Drizzle chocolate topping over pie. Freeze 4 hours or until firm. Return leftovers to freezer.