1/2 c. corn syrup
1/2 c. peanut butter
4 c. Cocoa Krispies
2-3 c. vanilla ice cream

Cream syrup and peanut butter together. Add Krispies. Spread evenly in a 13 x 9 x 2 inch cake pan. Freeze for 1/2 hour to 1 hour. Cut in half. Spread ice cream on half. Set the other half on top, cut in little squares and wrap in saran wrap.