1 (8 oz.) pkg. cram cheese
1 can Eagle Brand milk
3/4 c. peanut butter
3 tbsp. lemon juice
1 tsp. vanilla
1 sm. container whipped topping
2 chocolate or graham cracker crusts

In large bowl beat cheese until fluffy. Add Eagle Brand and peanut butter, beat until smooth. Stir in lemon juice and vanilla. Fold in whip topping. Pour into crusts and drizzle chocolate syrup over pie and swirl with a spoon. Chill at least 4 hours before serving. Can be frozen if covered. Thaws in about 30 minutes.