Directions

• 1. Prepare CHOCOLATE CRUMB CRUST.
• 2. Beat cream cheese with lemon juice in large bowl until fluffy. Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; add to cream cheese mixture, beating until well blended.
• 3. Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired. Makes 12 servings.
• CHOCOLATE CRUMB CRUST
• 1-1/4 cups graham cracker crumbs
• 1/4 cup HERSHEY'S Cocoa
• 1/4 cup powdered sugar
• 1/4 cup (1/2 stick) butter or margarine, melted
• Stir together all ingredients in medium bowl until blended. Press firmly onto bottom of 9-inch springform pan.