1 chocolate crust
1 (8 oz.) cream cheese, softened
1 can sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice
1 tsp. vanilla
1 (4 oz.) whipped cream
Chocolate fudge ice cream topping

In large mixing bowl beat cheese until fluffy. Gradually beat in milk, then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into pie crust. Drizzle topping over pie. Freeze 4 hours or until firm.

CHOCOLATE CRUST:

In heavy saucepan on low heat melt 1/3 cup butter and 1 (6 ounce) package semi-sweet chocolate chips. Remove from heat. Gently stir in 2 1/2 cups oven toasted rice cereal until completely coated press on bottom and up rim of buttered 9 inch pie plate. Chill 30 minutes.