(by Shirley McNevich)
1/3 cup butter
1 cup Nestle's semi-sweet chocolate bits
2 1/2 cups Rice Krispies cereal
1 - 8oz. Philadelphia cream cheese (softened)
1 - 10oz. can Eagle brand sweetened condensed milk
3/4 cup Jif smooth peanut butter
1 tsp. vanilla
1 cup whipped cream OR Cool Whip
ice cream fudge topping
In a saucepan add butter and chocolate chips--cook/stir over low heat until melted. Remove from heat--add Rice Krispies--stir well. Press the mixture into the bottom of a greased 9 x 13 cake pan, then refrigerate the crust for 1 hour. In a mixer add cream cheese--beat. Slowly add Eagle milk--beat. Add peanut butter and vanilla--beat. Remove from mixer--add whipped cream OR Cool Whip--stir well. Spread batter over the refrigerated crust. Drizzle the top with fudge topping. Cover and freeze for 4-6 hours. Keep frozen.
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