Peanut Butter Pie - cooking recipe

Ingredients

1 chocolate graham cracker crust
1 (8 oz.) cream cheese
1 (14 oz.) can Eagle Brand milk
3/4 c. peanut butter
3 Tbsp. real lemon juice
1 tsp. vanilla
1 (8 oz.) Cool Whip, thawed
2 tsp. chocolate syrup

Preparation

In a large bowl, beat softened cream cheese until fluffy. Beat in Eagle Brand milk and peanut butter until smooth.
Stir in real lemon juice and vanilla. Fold in Cool Whip.
Put in crust. Drizzle chocolate syrup over pie. Gently swirl with spoon. Chill 4 hours or until set. Refrigerate leftovers.