Prepare Chocolate Crunch Crust (recipe found below). In large mixer bowl, beat cream cheese until fluffy; gradually beat in sweetened condensed milk then peanut butter until smooth. Stir in Realemon brand lemon juice and vanilla. Fold in whipped cream. Turn into prepared crust. Drizzle topping over pie. Freeze 4 hours or until firm. Freeze leftovers.

Note: Put pie in refrigerator for 1 hour before serving...that way you will be able to cut pie easily.

In heavy saucepan, over low heat, melt 1/3 cup margarine and 1-6 ounce package semi-sweet chocolate chips (1 cup). Remove from heat; gently stir in 2� cups rice cereal until completely coated. Press on bottom and up side to rim of buttered 9 or 10-inch pie plate. Chill 30 minutes.