1/3 c. butter
1 (6 oz.) semi-sweet chocolate chips
2 1/2 c. crispy rice cereal

Melt butter and chocolate chips. Stir in rice cereal until completely coated with chocolate. Press into 9 or 10 inch pie pan on bottom and sides. Chill 30 minutes.

FILLING:

8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. smooth peanut butter
2 tbsp. lemon juice concentrate
1 tsp. vanilla
1 c. or 1/2 pt. whipping cream, whipped or 1 container Cool Whip
Ice cream topping fudge sauce

Beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter, beat until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into crust. Drizzle fudge sauce over pie and freeze 4 hours. (Option: Heat fudge sauce and pour over pie when served.) Also good in graham cracker crust.