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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I LOVE peanut butter and this has a really different crust. Ingredients:
1 chocolate crunch crust |
1 8 oz cream cheese, softened |
1 can eagle brand sweetened condensed milk |
3/4 cup peanut butter |
1 tsp vanilla |
1 cup cool whip |
chocolate fudge ice cream topping |
crust |
1/3 cup butter |
1 package semi-sweet chocolate chips |
2 1/2 cups rice krispies |
Directions:
1. Instructions: Prepare Crust
2. Chocolate Crunch Crust: In heavy saucepan, over low heat, melt butter and semi-sweet chocolate chips. Remove from heat, gently stir in rice krispies until well coated. Press on bottom & up sides of buttered pie plate. Chill 30 minutes.
3. In large bowl, beat cream cheese until fluffy; gradually beat in Eagle Brand, the peanut butter until smooth. Stir in lemon juice & vanilla. Fold in cool whip. Pour mixture into crust. Drizzle topping over pie. Freeze 4 hours until firm.
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