1 chocolate crunch crust, recipe follows
8 oz. cream cheese
3/4 c. peanut butter
1 can Eagle Brand milk
3 tbsp. lemon juice
1 tsp. vanilla
4 oz. Cool Whip or 1/2 pt. whipping cream, whipped
1 to 2 tsp. chocolate syrup

In large bowl, beat cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Turn into crust. Drizzle syrup over top of pie, gently swirl with spoon. Chill 4 hours. Refrigerate leftovers.

CRUST:

In heavy saucepan, over low heat, melt 1/3 cup butter and 6 ounce package semi-sweet chocolate chips. Remove from heat. Gently stir in 2 1/2 cups Rice Krispies until completely coated. Press into bottom and up sides of greased 9 inch pie plate. Chill for 30 minutes.