Jif's Double Peanut Butter Fudge Pie

Scott and I tried this new recipe, and we LOVE it!  If you are looking for something that is good, look no further.  If you are looking for something that is "good for you" then you might not even want to read the ingredient list, because I am sure it will just make you gain 5 pounds!  The picture and the recipe came from the Jif website.

Double Peanut Butter Fudge Pie

Peanut Butter Crust:

Non-stick cooking spray

1/2 cup creamy peanut butter

1/2 cup light corn syrup

2 cups crisp rice cereal

1/2 cup chocolate fudge topping

Peanut Butter Filling:

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

3/4 cup peanut butter

2 Tbl. lemon juice

1 tsp. vanilla

1 1/2 cups frozen whipped topping, thawed

3 Tbl. chocolate fudge topping

Directions:

Coat 9-inch pie plate with non-stick cooking spray.  Stir together 1/2 cup peanut butter and corn syrup.  Add cereal.  Mix until evenly coated.  Press onto bottom and sides of prepared pie plate.  Spread 1/2 cup fudge topping on bottom of crust.  Chill 30 minutes.

Beat cream cheese in large bowl until fluffy.  Gradually beat in sweetened condensed milk and 3/4 cup peanut butter until smooth.  Stir in lemon juice and vanilla.  Fold in whipped topping.  Pour into prepared crust, spreading evenly.  Drizzle top with 3 Tbl. chocolate fudge topping.  Freeze 4 hours or until firm.  Thaw slightly to serve. 

This is VERY rich. I usually cut my pies into 8 equal pieces, but this pie is so rich that we decided to cut it into 16 pieces instead (so half the size of a normal piece of pie) just to keep us from going into sugar shock.  That is fine... it makes it last longer!