1 Chocolate Crunch Crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk)
3/4 c. peanut butter
3 tbsp. Realemon lemon juice from concentrate
1 tsp. vanilla extract
1 c. (1/2 pt.) whipping cream, whipped or 1 (4 oz.) container frozen non-dairy whipped topping, thawed
1 to 2 tsp. chocolate flavored syrup

In large bowl, beat cheese until fluffy; beat in Eagle Brand and peanut butter until smooth. Stir in Realemon and vanilla. Fold in whipped cream. Turn into crust. Drizzle syrup over top of pie; gently swirl with spoon. Chill 4 hours or until set. Refrigerate leftovers.

Chocolate Crunch Crust: In heavy saucepan, over low heat, melt 1/3 cup butter and 1 (6 ounce) package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups oven-toasted rice cereal until completely coated. Press into bottom and up side of greased 9 inch pie plate. Chill 30 minutes.