Instructions: In a large bowl, beat the cream cheese until fluffy. Slowly mix in the milk until well combined. Add the peanut butter and mix until smooth. Stir in the lemon juice and vanilla. Fold in the whipped cream.

Pour the mixture into the chilled Chocolate Crunch Crust and drizzle the ice-cream topping over the pie. Freeze for 4 hours. Serve.

YIELD: 6 TO 8 SERVINGS

Chocolate Crunch Crust:
In a small, heavy saucepan, melt the margarine and the chocolate chips on low heat. Remove from heat and gently stir in the cereal until completely coated.

Press the mixture on the bottom and sides of a buttered 9- or 10-inch pie pan and chill for 30 minutes.

THE BURN

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