1/4 c. peanut butter
1/4 c. corn syrup
2 c. Kellogg's Nut and Honey cornflakes (crushed)
1 qt. vanilla ice cream (slightly softened)
3 tbsp. chocolate syrup or more

Stir together peanut butter and corn syrup in medium bowl. Add Nut and Honey flakes. Stir until well coated. Press evenly in 9-inch pie pan; chill. Scoop softened ice cream into crust; freeze until firm. Remove 10 minutes before serving. Top with chocolate syrup and nuts.