Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

If you don't feel like making the crust, try using a pre-packaged 'chocolate crunch crust'- but I've never tried it so I'm not sure how it would turn out. Cooking time is freezing time.

Ingredients Nutrition

  • For Crust

  • 13 cup butter
  • 1 (6 ounce) package semi-sweet chocolate chips
  • 2 12 cups oven-toasted crispy rice cereal
  • For filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 34 cup creamy peanut butter
  • 2 tablespoons lemon juice, from concentrate
  • 1 teaspoon vanilla extract
  • 1 cup whipping cream, whipped or 1 (4 ounce) container frozen whipped topping, thawed
  • 8 ounces chocolate fudge topping (or any size, depending on your tastes)


  1. For CRUST:.
  2. In heavy saucepan over low heat, melt butter and chips.
  3. Remove from heat; gently stir in cereal until completely coated.
  4. Press on bottom and up sides to rim of buttered 9 inch pie plate.
  5. Chill 30 minutes.
  6. For FILLING:.
  7. In large mixing bowl, beat cream cheese until fluffy.
  8. Gradually beat in milk and peanut butter until smooth.
  9. Stir in lemon juice and vanilla.
  10. Fold in whipped cream.
  11. Spread mixture into crust.
  12. Drizzle fudge topping over pie.
  13. Refrigerate 4-5 hours until firm.