1 graham cracker crust (9 or 10 inch)
8 oz. cream cheese, softened
14 oz. sweetened condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice from concentrate
1 tsp. vanilla
4 oz. frozen non dairy whipped topping
Chocolate fudge ice cream topping

In large bowl, beat cheese until fluffy. Gradually beat in condensed milk then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping. Pour into prepared crust. Drizzle chocolate fudge over pie. Freeze 4 hours or until firm.