Directions:
- CHOCOLATE CRUNCH CRUST: In heavy saucepan over low heat, melt butter and chocolate chips. Remove from heat; gently stir in rice cereal until completely coated. Press on bottom and up side to rim of buttered 9-inch pie plate. Chill 30 minutes.
- FILLING: In large mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream.
- Spread mixture in crust. Drizzle topping over pie. Refrigerate 4-5 hours or until firm. Refrigerate any leftovers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 997.99 Kcal (4178 kJ) | ||
| Calories from fat | 369.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.1g | 63% | |
|---|---|---|---|
| Cholesterol | 38.07mg | 13% | |
| Sodium | 1284.31mg | 54% | |
| Potassium | 269.76mg | 6% | |
| Total Carbs | 143.04g | 48% | |
| Sugars | 34.07g | 136% | |
| Dietary Fiber | 4.68g | 19% | |
| Protein | 17.88g | 36% | |
| Vitamin C | 31.6mg | 53% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 31.4mg | 174% | |
| Calcium | 443.6mg | 44% | |
| Amount Per 100 g | |||
| Calories | 493 Kcal (2064 kJ) | ||
| Calories from fat | 182.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.3g | 63% | |
|---|---|---|---|
| Cholesterol | 18.81mg | 13% | |
| Sodium | 634.44mg | 54% | |
| Potassium | 133.26mg | 6% | |
| Total Carbs | 70.66g | 48% | |
| Sugars | 16.83g | 136% | |
| Dietary Fiber | 2.31g | 19% | |
| Protein | 8.83g | 36% | |
| Vitamin C | 15.6mg | 53% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.5mg | 174% | |
| Calcium | 219.1mg | 44% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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