1/4 cup corn syrup
2 tablespoons firmly packed brown sugar
3 tablespoons butter or margarine
2 1/2 cups Kelloggs Rice Krispies Cereal
1/4 cup peanut butter
1/4 cup fudge sauce for ice cream
3 tablespoons corn syrup
1 quart vanilla ice cream
Combine 1/4 cup corn syrup, brown sugar and butter in medium size saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add cereal, stirring until well coated. Press evenly in 9 inch pie pan to form crust. Stir together peanut butter, fudge sauce and 3 tablespoons corn syrup. Spread half the peanut butter mixture over crust. Freeze until firm. Allow ice cream to soften slightly. Spoon into
frozen pie crust, spreading evenly. Freeze until firm. Let pie stand at room temperature about 10 minutes
before cutting. Warm remaining peanut butter mixture and drizzle over top.
Makes 8 servings.