8 oz. cream cheese
14 oz. condensed milk
3/4 c. peanut butter
2 T lemon juice
1 t. vanilla
1 c. cool whip (4 oz)
1/3 c. butter
16 oz. semi sweet chocolate chips
2 1/2 c. rice krispys
In a heavy saucepan over low heat, melt butter and chocolate chips together. Remove from heat and add rice krispys until completely coated.
Press into bottom of 8×10 pan and chill in freezer for 30 min.
In large bowl, beat cream cheese until fluffy.
Beat in condensed milk, PB.
Then add lemon, vanilla, and cool whip.
Pour over crust
Freeze for 4 hours.
Optional: drizzle melted chocolate over the top to decorate.