1 chocolate crunch crust
1 (8 oz.) pkg. softened cream cheese
1 (14 oz.) can sweetened condensed milk
3/4 c. peanut butter
3 tbsp. lemon juice from concentrate
1 tsp. vanilla extract
4 oz. frozen non-dairy whipped topping, thawed
1 to 2 tsp. chocolate syrup

In large bowl, beat cheese until fluffy; beat in condensed milk and peanut butter until smooth. Stir in lemon and vanilla. Fold in whipped cream. Turn into crust, drizzle syrup over top of pie; gently swirl with spoon. Chill four hours or until set.

Chocolate crunch crust: In heavy saucepan, over low heat, melt 1/3 cup butter and 1 (8 ounce) package of semi-sweet chocolate chips. Remove from heat, gently stir in 2 1/2 cups Rice Krispies, until coated. Press into bottom and up side of greased 9 inch pie plate. Chill 30 minutes.