*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 " on Jan 25, 97.