1/3 c. butter
6 oz. semi sweet chocolate chips
8 oz. cream cheese, at room temperature
1 can Eagle brand sweetened milk, condensed (14 oz.)
3/4 c. peanut butter
8 oz. whipped topping
Chocolate syrup
2 1/2 c. rice cereal

Melt butter and chocolate chips together. Add rice cereal and press into bottom and sides of 9 inch pie pan. Chill. In mixing bowl, beat cheese, until fluffy. Add peanut butter and milk and whip again. Fold in whipped topping, having a marbelized effect. Place 1/2 mixture in shell. Drizzle chocolate syrup across top and swirl gently. Add remainder of mixture, again drizzle on top more syrup. Chill 4 hours or freeze.