1/3 cup butter
1 - 6 oz. pkg. semi sweet chocolate chips
2 1/2 cups Rice Krispies
1 - 8 oz. pkg. cream cheese, softened
1 - 14 ounce can Eagle Brand Milk
3/4 cup creamy peanut butter
2 tblsp. lemon juice
1 tsp, vanilla
4 oz. Cool Whip Topping (thawed)
Chocolate Fudge Ice Cream Topping
Chopped Peanuts (Optional)
In a heavy saucepan over low heat melt the butter and stir in chocolate chips until they are melted. Stir in the Rice Krispies until well coated. Press into the bottom and on the sides of a buttered 9 inch pie plate. Chill for 30 minutes.
In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in the sweetened condensed milk and then the peanut butter until the mixture is smooth. Stir in the lemon juice and the vanilla. Fold in the Cool whip. Pour mixture into chilled crust and freeze four hours or until firm.
When ready to serve, drizzle with ice cream topping and chopped peanuts.
Presented by: Barbara Tenney
Air Date: July 24, 2013