Chocolate crunch crust

FILLING:

1 (8 oz.) pkg. cream cheese
1 can condensed milk
3/4 c. peanut butter
2 tbsp. lemon juice
1 tsp. vanilla extract
1 (4 oz.) container frozen non-dairy topping (thawed)
Chocolate fudge ice cream topping

Prepare crust. In large mixer bowl, beat cheese. Gradually beat in milk, then peanut butter until smooth. Stir in lemon and vanilla. Fold in cream. Pour into crust. After frozen, drizzle with chocolate topping.

CRUST:

In pot melt 1/3 cup butter and 1 (6 ounce) package semi-sweet chocolate chips. Remove from heat. Stir in 2 1/2 cups Rice Krispies cereal. Press into pie pan. Chill 30 minutes.