1/3 to 1/2 c. peanut butter
1/3 c. light corn syrup
2 c. crisp rice cereal
1/2 c. fruit preserves
4 c. (1 qt.) vanilla ice cream, softened

Blend peanut butter and corn syrup well - stir in cereal and press into 9 inch pie pan. Refrigerate 5-10 minutes until set. Spread 1/4 cup preserves over crust. Spoon ice cream over preserves. Using teaspoon swirl remaining preserves on top of ice cream pulling spoon through to marble. Freeze until serving.