 | | Directions | - Preheat oven to 350° F.
- Crush graham crackers with a rolling pin or in a food processor. Combine sugar with the cracker crumbs; add butter and mix thoroughly.
- Press mixture firmly into pie pan and along the sides of the pie pan.
- Bake for 10 minutes. Let crust cool while making the pie filling.
- Mix cream cheese, peanut butter, whipped topping, condensed milk, vanilla extract and lemon juice in mixing bowl until smooth and creamy.
- Pour into COOLED graham cracker pie crust.
- Refrigerate for 5-6 hours.
- Sprinkle with cocoa or chocolate shavings. Cut and serve.
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Prep Time: 15 minutes
Container: mixing bowl, 9
Servings: 8
|  | | Ingredients | | - | | graham crackers - whole |
| - | | 3 tablespoons sugar |
| - | | 5 tablespoons butter - melted |
| - | | 8 ounces cream cheese - softened |
| - | | 1 cup peanut butter - creamy |
| - | | 8 ounces whipped topping |
| - | | 12 ounces sweetened condensed milk |
| - | | 1 teaspoon vanilla extract |
| - | | 2 tablespoons lemon juice |
| - | | cocoa powder or a milk chocolate bars, shavings |
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