Double Peanut Butter Fudge Pie

Peanut Butter Crust
Crisco butter flavor no stick cooking spray
1/2 a cup of Jif Creamy Peanut Butter
1/2 cup light corn syrup
2 cups crisp rice ceral
1/2 a cup smuckers chocolate fudge topping

Peanut Butter Filling
1 8oz package cream cheese softened
1 14 oz can sweetened condensed milk
3/4 cup Jif Creamy Peanut Butter
1 teaspoon Vanilla Extract
1 1/2 cups frozen whipped topping, thawed
3 tablespoons Smucker's Chocolate Fudge Topping

Coat a 9 inch pie plate with cooking spray
Stir together 1/2 cup peanut butter and corn syrup. Add cereal. Mix until evenly coated. Press into bottom and sides of the pie plate. Spread 1/2 cup fudge topping on bottom of crust. Chill for 30 mins.

Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk and 3/4 cup peanut butter until smooth. Stir in vanilla. Fold in whipped topping. Pour into prepared crust, spread evenly.

Place 3 tablespoons fudge topping into corner of resealable plastic bag, Knead.  Cut small corner off the bag. Drizzle over the top of the pie. Freeze 4 hours or until firm.

Thaw at room temperature for 35 to 45 mins before serving.