makes one 9 inch pie

1 Chocolate Crunch Crust (see instructions below) 
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
3/4 cup peanut butter
3 tablespoons ReaLemon Juice from Concentrate 
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream, whipped 
1 to 2 teaspoons chocolate flavored syrup

In large bowl, beat cheese until fluffy; beat in Eagle Brand and peanut butter until smooth. Stir in ReaLemon and vanilla. Fold in whipped cream. Turn into crust. Drizzle syrup over top; gently swirl with spoon. Chill 4 hours or until set. Refrigerate leftovers.

Chocolate Crunch Crust: In heavy saucepan, over low heat, melt 1/3 cup butter or margarine and 1 (6 oz.) package semi-sweet chocolate chips. Remove from heat; gently stir in 2 1/2 cups oven-toasted rice cereal until completely coated. Press into bottom and up side of greased 9 inch pie plate. Chill 30 minutes.