1 (8 oz.) pkg. cream cheese
1 (14 oz.) can Eagle Brand milk
3/4 c. peanut butter
2 tbsp. lemon juice
1 tsp. vanilla
1 c. whipped cream

Beat cheese; add milk, then peanut butter. Stir in lemon, vanilla and whipped cream. Pour into crust and freeze 4 hours.

CRUST:

1/3 c. butter
1 (6 oz.) pkg. semi-sweet chocolate chips
2 1/2 c. oven toasted rice cereal

Melt butter and chips in saucepan. Remove from heat, stir in rice cereal until completely coated. Press on bottom and up side of buttered 9" or 10" pie plate. Chill 30 minutes.