1 chocolate crunch crust
1 (8 oz.) pkg. cream cheese (softened)
1 tsp. vanilla extract
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 c. (1/2 pt.) whipping cream, whipped or 1 (4 oz.) container frozen nondairy 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 one (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 sides of greased 9 inch pie plate. Chill 30 minutes.