-CRUST-
1/3 c Butter
6 oz Semisweet chocolate chips
2 1/2 c Rice Krispies(r), * see note
FILLING
8 oz Cream cheese
1 cn Sweetened condensed milk
3/4 c Peanut butter
2 tb Lemon juice
1 ts Vanilla
1 c Whipping cream
FUDGE ICE CREAM TOPPING
Fresh (or frozen and thawed)
-raspberries or
-strawberries, for garnish
-(opt.)
*I used about a cup more, as I thought chocolate mixture was too liquid,
and ended up with enough for two crusts. Melt butter and chips – remove
from heat – gently stir in Rice Krispies – press on bottom and up sides of
buttered pie plate – chill 30 minutes. Beat cream cheese until fluffy,
gradually beat in condensed milk and then the peanut butter – mix until
smooth. Stir in lemon juice and vanilla. Whip cream and fold into peanut
butter mixture. Turn into crust. Drizzle fudge topping over pie in
spider-web pattern – freeze until firm.
Remove from freezer about 1 hour before serving. Top with raspberries or
strawberries if desired.
NOTES : I not only got enough crust mixture to make a 9″ pie but also an 8″
pie – ALSO, there was enough filling mixture to fill both ! — Barb MC
formatted 1/24/97 by MsRooby@msn.com
Yields
6 Servings