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Frozen Peanut Butter Pie

8 ounce pkg. cream cheese, softened
14 ounce can sweetened condensed milk
3/4 cup peanut butter
2 Tbsp lemon juice
1 tsp vanilla extract
1 cup (1/2 pint) whipping cream, whipped or 4 ounce tub Cool Whip, thawed
Chocolate fudge ice cream topping

Prepare chocolate crunch crust. In large mixing bowl, beat cream
cheese till fluffy; gradually beat in sweetened condensed milk and
then peanut butter, Beat until smooth. Stir in lemon juice and
vanilla. Fold in whipped cream or Cool Whip. Turn into prepared
crust. Drizzle topping over pie. Freeze four hours or until
firm. Freeze left overs.

Yield: one 9 or 10" pie.


Chocolate Crunch Crust

In heavy saucepan, over low heat, melt 1/3 cup butter or margarine,
and 6 ounces semi-sweet choclate chips. Remove from heat and gently
stir in 2 1/2 cups Rice Krispies until completely coated. Press
on bottom and up sides to rim of buttered 9 or 10" pie plate.
Chill 30 minutes.

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