VIRGINIA PEANUT CANDY PIE

1 (8 ounce) cream cheese, softened
1 (14 ounce) Eagle Brand sweetened condensed milk
3/4 cup creamy peanut butter
1 teaspoon vanilla
4 ounces chocolate coated peanut candy, chilled and chopped
1/2 pint whipping cream; whipped
1 (9-inch) pie crust, baked and cooled
2/3 cup chocolate fudge ice cream topping

TO MAKE THE FILLING:
Beat cream cheese in large bowl at medium speed until fluffy. Beat in sweetened condensed milk, gradually, until well blended. Beat in peanut butter and vanilla until smooth. Stir in candy (which has been chilled and chopped).

Fold in whipped cream. Spoon into cooled, baked pie shell.

TO MAKE THE TOPPING:
Warm fudge topping slightly. Spoon over top of pie to cover completely. Sprinkle with additional chopped candy, if desired.

FREEZE at least 4 hours or until firm.

TO SERVE:
Allow to stand 20 to 30 minutes at room temperautre. Cut with sharp knife dipped in hot water.

Source: Crisco