Peanut Butter Pie - cooking recipe

Ingredients

1/4 c. lemon juice
1 can sweetened condensed milk
1 (12 oz.) jar crunchy peanut butter
1 (7 oz.) jar Marshmallow Creme
1 (16 oz.) carton Cool Whip
1 jar Kraft fudge topping
3 graham cracker or cookie pie crusts

Preparation

Combine first five ingredients in order given; divide 1/2 of mixture between the three pie shells.
Warm fudge topping enough so it can be drizzled over top of peanut butter mixture.
Divide remaining peanut butter mixture and spread on top of fudge sauce. Drizzle remaining fudge sauce over three pies.
Cover and freeze. Serves 16 to 24.
Keeps well in freezer 3 to 4 weeks.