1/3 c butter
1 c semisweet chocolate chips (or 1/2 c choc and 1/2 c peanut butter chips)
2 1/2 c rice crispy cereal

1 (8oz)cream cheese, softened
2 (5oz)sweetened condensed milk
3/4 c peanut butter
2 Tbs lemon juice
1 tsp vanilla
1 c whipped cream
1/2 c chocolate fudge sauce
1/4 c peanuts(opt)

Over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.

Beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie (and sprinkle on nuts)and freeze for 4 hours or until firm. Keep in freezer until ready to serve.

its THAT good

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Yum! My 2 favorite things peanut butter and cheesecake. Now I know what I am making for dessert on Sunday, thanks for sharing!

Peanut butter...cheesecake

cheesecake...peanut butter

What's not to like!!

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I made this for Easter and everybody loved it....it was easy to do.

WARNING....IT IS HARD TO CUT THRU THE RICE CRISPIES SINCE THEY WERE FROZE...LOL

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CHOOSE TODAY WHOM YOU WILL SERVE!!!

Oh my gosh! My mouth just watered!!

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bump for season

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