1 (8 oz.) pkg. cream
1 (14 oz.) can Eagle sweetened condensed milk
1 c. peanut butter
1 (4 oz.) Cool Whip
1 tsp. vanilla
1 (6 oz.) jar chocolate fudge sauce
1 chocolate crunch crust

In large bowl, beat cream cheese until fluffy. Beat in condensed milk, peanut butter and vanilla until smooth. Fold in whipped cream. Turn into crust. Top with fudge sauce.

CHOCOLATE CRUNCH CRUST:

Melt 1/3 cup butter and 1 (6 ounce) package chocolate chips, stir in 2 1/2 cups Rice Krispies cereal until coated. Press into bottom and sides of greased 9 inch pie plate. Chill 30 minutes.