Peanut Butter Pie - cooking recipe

Ingredients

1 chocolate crunch crust
1 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Band sweetened condensed milk
1 tsp. vanilla
3/4 c. peanut butter
2 Tbsp. ReaLemon juice (from concentrate)
1 c. whipping cream (1/2 pt.) or 14 oz. Cool Whip, thawed
chocolate fudge ice cream topping

Preparation

In a large mixer bowl, beat cheese until fluffy.
Gradually beat in Eagle Brand, then peanut butter until smooth.
Stir in ReaLemon and vanilla.
Fold in whipped cream.
Turn into prepared crust.
Drizzle topping over pie.
Freeze for 4 hours or until firm.
Return leftovers to freezer.