1 Chocolate Crunch Crust
1 pk (250 g) cream cheese;
-softened
1 cn Eagle Brand Sweetened
-Condensed Milk
3/4 c Peanut butter; (creamy)
2 tb Real Lemon Lemon Juice
1 ts Vanilla
1 c Whipping cream; whipped, (I
-use the small container of
-Cool Whip)
Chocolate Fudge Ice Cream
-Topping; (Smuckers is the
-best)
In a large mixing bowl, beat cheese until flufffy; gradually beat in Eagle
Brand, then peanut butter, until smooth. Stir in Real Lemon and vanilla.
Fold in whipped cream. Pour into prepared crust. Drizzle topping over pie..
(I plop it on.. and then using a knife… create a design… this way
topping goes into the cheesecake). Freeze for 4 hours.. or until firm. Wrap
leftovers; return to freezer.
Chocolate Crunch Crust
In a springform (9 inch) cake pan, spray Pam (or butter bottom and up the
sides)…. then put 2 1/2 cups rice crispies in the pan. In a heavy
saucepan, over low heat, melt 1/3 cup butter/marg and 1 pkg (175 g) of
semi-sweet chocolate chips. Remove from heat. Pour over the rice crispies,
stirring/mixing until completely coated. Chill.
Yields
1 Servings