1 (9-inch) chocolate cookie crumb pie crust
   8 ounces cream cheese, softened
   4 ounces sweetened condensed milk
   3/4 cup peanut butter
   2 tablespoons lemon juice
   1 teaspoon vanilla extract
   1/2 pint whipping cream, whipped
   Hot fudge topping
   Peanut butter cups, chopped (optional)


In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared pie crust. Drizzle fudge sauce and chopped peanut butter cups over pie and freeze 4 hours or until firm. Once frozen, cover with saran wrap. Store pie and/or leftovers in freezer.

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