Frozen Peanut Butter Cheesecake

Ingredients

• 6 T butter

• 1 ½ c semi-sweet chocolate chips

• 2 ½ c crispy rice cereal

• 8 oz package cream cheese, softened

• 1 c sweetened condensed milk

• ¾ c creamy peanut butter

• 1 t vanilla

• 2 T lemon juice

• 1 c frozen whipped topping, thawed

• 2 T hot fudge sauce

• 2 T creamy peanut butter

Preparation

1. In a medium microwave safe bowl, melt butter and chocolate chips in a microwave for about a min or until melted.

2. Stir together until combined.

3. Add crispy rice cereal and stir well to coat.

4. Press into the bottom and up the side of a 9 in springform pan. You could use a pie pan but it is hard to remove the slices.

5. Place in the freezer to chill while you make the filling.

6. In a large bowl, beat cream cheese until fluffy.

7. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.

8. Add vanilla and lemon juice and mix until combined.

9. Gently fold in the whipped topping.

10. Pour filling into the prepared crust.

11. Heat fudge and peanut butter in two small separate bowls for 20-30 secs or until warm.

12. Drizzle over filling.

13. Freeze for 4-6 hours or until pie is firm.

14. Remove the cheesecake from the freezer about 10 mins before serving to make cutting easier.

15. Garnish with peanut butter and chocolate candy bars.