1/3 c. lemon juice
1 can Eagle Brand milk
12 oz. jar peanut butter
7 oz. jar marshmallow cream
2 (8 oz.) container Cool Whip

Mix above ingredients together. Put half of mixture in 3 crusts (graham cracker, cookie, etc.). Divide equally in these crusts. Pour chocolate syrup over this mixture; then spread the rest of peanut butter mixture on top of chocolate syrup. Pour chocolate syrup over mixture and top with crushed dry roasted nuts. Freeze. Leave out 20 minutes before serving. This recipe makes 2 large or 3 small pies.