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CATEGORY CUISINE TAG YIELD
Dairy, Grains Barb, Frozen dess 6 Servings

INGREDIENTS

1/3 c Butter
6 oz Semisweet chocolate chips
2 1/2 c Rice Krispies(r), * see note
8 oz Cream cheese
1 cn Sweetened condensed milk
3/4 c Peanut butter
2 tb Lemon juice
1 ts Vanilla
1 c Whipping cream
Fresh (or frozen and thawed) raspberries or strawberries, for garnish (opt.)

INSTRUCTIONS

CRUST
FILLING
FUDGE ICE CREAM TOPPING
*I used about a cup more, as I thought chocolate mixture was too liquid,
and ended up with enough for two crusts. Melt butter and chips - remove
from heat - gently stir in Rice Krispies - press on bottom and up sides of
buttered pie plate - chill 30 minutes. Beat cream cheese until fluffy,
gradually beat in condensed milk and then the peanut butter - mix until
smooth. Stir in lemon juice and vanilla. Whip cream and fold into peanut
butter mixture. Turn into crust. Drizzle fudge topping over pie in
spider-web pattern - freeze until firm.
Remove from freezer about 1 hour before serving. Top with raspberries or
strawberries if desired.
NOTES : I not only got enough crust mixture to make a 9" pie but also an 8"
pie - ALSO, there was enough filling mixture to fill both ! -- Barb MC
formatted 1/24/97 by MsRooby@msn.com
Recipe by: Barb Bain, bain@mail.agt.net
Posted to MC-Recipe Digest V1 #386 by "Rooby " <MsRooby@msn.com> on Jan 25,
97.

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