1/4 c. corn syrup
3 tbsp. butter
2 tbsp. firmly packed brown sugar
2 1/2 c. Kellogg's rice krispies cereal
1/4 c. peanut butter
1/4 c. fudge sauce for ice cream
3 tbsp. corn syrup
1 qt. vanilla ice cream

Combine the 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 Rice Krispies cereal stirring until well coated. Press evenly in 9 inch pie pan to form crust.

Stir together peanut butter, fudge sauce and the 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 10 minutes before cutting. Warm remaining peanut butter mixture and drizzle over top. Yield: 8 servings.