creamy peanut butter frozen cheesecake pie

How To Make creamy peanut butter frozen cheesecake pie

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  Step 1
  In a sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill for 30 minutes.
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  Step 2
  In a large bowl, beat cream cheese until fluffy. Beat in the peanut butter until well blended.
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  Step 3
  Mix in the condensed milk and vanilla. With a spatula, fold in the whipped cream. Spoon into prepared crust. Spread evenly.
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  Step 4
  Drizzle with fudge sauce...decorate if you like with mini peanut butter cups. Place back in freezer for at least 5 hours. When ready to serve, I remove from freezer at least 15 minutes before serving. Also, to make the crust easier to cut. I place warm water in a large bowl, place the bottom of the pie plate in the water for just a minute. That will soften the chocolate and make it easier to cut. You can also use whatever type of crust you desire. I've made this with graham cracker and an Oreo crust in the past...all are great. I serve with a dollop of whipped cream.. Enjoy!
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