1 chocolate crunch crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (NOT evaporated)
3/4 c. peanut butter
3 tbsp. ReaLemon reconstituted lemon juice
1 tsp. vanilla extract
1 c. (1/2 pt.) whipping cream, whipped
1-2 tsp. chocolate flavored syrup

In large bowl, beat cheese until fluffy. Beat in Eagle Brand and peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream. Turn into crust. Chill 4 hours or until set. Before serving, drizzle syrup over top of pie. Refrigerate leftovers.

CHOCOLATE CRUNCH CRUST: In heavy saucepan, over low heat, melt 1/3 cup butter and 1 (6 oz.) package semi-sweet chocolate morsels. Remove from heat; gently stir in 3 cups oven toasted rice cereal until completely coated. Press into bottom and up sides of greased 9" pie plate. Chill 30 minutes.