Ingredients:1 (9"/23 cm) chocolate crunch crust* or ready-made chocolate crumb crust
1 pkg (250 g) Fat Free cream cheese, softened
1 can (300 mL) Fat Free Eagle Brand® sweetened condensed milk
3/4 cup (175 mL) Reduced Fat smooth peanut butter
2 tbsp (30 mL) lemon juice
1 tsp (5 mL) vanilla extract
1 cup (250 mL) whipping cream, whipped
Chocolate fudge ice cream topping
Preparation:1. In large mixer bowl, beat cheese until fluffy; gradually beat in Eagle Brand then peanut butter until smooth.
2. Stir in lemon juice and vanilla. Fold in whipped cream.
3. Pour into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm.
*Chocolate Crunch Crust: 1. In heavy saucepan, over low heat, melt 1/3 cup (75 mL) unsalted butter and 1 pkg (175 g) semi-sweet chocolate chips. 2. Remove from heat; gently stir in 2½ cups (625 mL) toasted rice cereal until completely coated. Press onto bottom and up sides of cooking sprayed 9" (23 cm) pie plate. Chill 30 minutes.