1 (8 oz.) pkg. cream cheese, softened
1 c. creamy or crunchy peanut butter
1 (14 oz.) can Eagle brand sweetened condensed milk
1/4 c. lemon juice (or a little less)
1 tsp. vanilla extract
1 (4 1/2 oz.) container frozen non dairy whipped topping, thawed
1 graham cracker ready crust pie crust
chocolate curls

In large mixer bowl, beat cream cheese until light and fluffy. Beat in peanut butter and slowly add sweetened condensed milk, beating until smooth. By hand, stir in lemon juice and vanilla; fold in whipped topping. Lightly pile into crust; garnish with chocolate curls. Chill 2 hours. Refrigerate any leftovers.

Tip: To make curls, slightly soften milk chocolate candy bar with heat of hands. With vegetable peeler, shave narrow edge into curls.