Instructions: 375 Oven. Place all ingredients for the crust and toss together with hands or wood spoon. Pat firmly into 9" pie plate, pushing as far up the sides of pan as possible. Bake 10 min. center oven. Place in freezer to cool completely, 15 minutes. Filling: cream cream cheese, peanut butter and conf. sugar until light and fluffy, about 1 1/2 minutes.

Scrape bowl. With mixer on low, gradually add the milk and mwix until it is incorporated, 10 seconds. Scrape down and mix several seconds more.

Whip cream to soft peaks and fold into peanut butter mix. Scoop into shell and freeze at least 6 hours. Two hours before serving, remove from freezer to refrigerator. Shave chocolate over the top just before serving. "No Holds Barred Baking Book" Judy Rosenberg

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