1/3 c. butter
6 oz. chocolate chips
2 1/2 c. Rice Krispies

Melt butter and chocolate together. Stir in Rice Krispies. Press into greased 9 inch pie pan. Chill 30 minutes.

FILLING:

8 oz. softened cream cheese
4 oz. can Eagle Brand milk
1 c. peanut butter (super-chunk recommended)
4 oz. thawed Cool Whip dessert topping
1 tsp. vanilla

Beat cream cheese until fluffy. Beat in milk, peanut butter and vanilla until smooth. Fold in whipped topping and turn into crust. Top with chocolate sauce.