1 (8 oz.) cream cheese, softened
1 (14 oz.) Eagle Brand milk
3/4 c. peanut butter
2 tbsp. lemon juice
1 tsp. vanilla
1 (4 oz.) Cool Whip

Beat cheese until fluffy. Add Eagle Brand, then peanut butter. Blend until smooth. Stir in lemon and vanilla. Fold in Cool Whip. Pour into graham cracker crust. Drizzle with chocolate topping. Freeze for 4 hours.