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*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, firstname.lastname@example.org Posted to MC-Recipe Digest V1 #386 by "Rooby "
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|Serving Size: 1 Serving (782g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2155 (83%)|
|Amt Per Serving||% DV|
|Total Fat 239.5g||319 %|
|Saturated Fat 135.1g||675 %|
|Monounsaturated Fat 62.3g|
|Polyunsanturated Fat 10.9g|
|Cholesterol 729.6mg||224 %|
|Sodium 2146.3mg||74 %|
|Potassium 1273.1mg||34 %|
|Total Carbohydrate 83.2g||24 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 81g|
|Protein 45g||64 %|
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Calories per serving: 2603
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