5 c. Coco Krispies
1/2 c. Karo syrup
1/2 c. peanut butter
1/2 gal. vanilla ice cream, softened
Hershey's chocolate syrup
Spanish peanuts

Mix first 3 ingredients. Press into 9 x 13 inch pan and freeze. Spread softened ice cream over crust and freeze again. Top with syrup and sprinkle as many peanuts as desired and freeze again.