1/4 c. corn syrup
2 tbsp. firmly packed brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies cereal
1/4 c. peanut butter
1/4 c. fudge sauce
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, stirring well until coated.

Press evenly in 9 inch pie pan to form crust. Stir together peanut butter, fudge sauce and 3 tablespoons corn syrup. Spread half the 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 at room temperature before cutting (about 10 minutes). Warm and top with fudge sauce. Makes 8 servings.