2 qts. Cap'n Crunch cereal

Place cereal in large bowl. With wooden spoon, coarsely break cereal. Set aside. 1 c. peanut butter

Place honey and peanut butter in saucepan over low heat; stir until peanut butter melts. Remove from heat.

Add milk to warm mixture. Stir to combine. Pour warm liquid over broken cereal. Stir to combine. Press mixture firmly and evenly over bottom of steam table pan (12 x 20 inch).

Soften ice cream slightly; spread evenly over crust. 1/4 c. Mrs. Richardson's Chocolate Topping

Sprinkle Cap'n Crunch over ice cream. Drizzle topping over cereal. Freeze until firm, approximately 1 hour. Remove from freezer approximately 20 minutes before cutting. Cut 6 x 10. Store, covered, in freezer.