1/4 c. corn syrup
2 tbsp. packed brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies
1/4 c. peanut butter
1/4 c. fudge sauce for ice cream
3 tbsp. corn syrup
1 qt. vanilla ice cream

Combine 1/4 cup corn syrup, brown sugar and butter in saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add Rice Krispies, stirring until well blended. Press into 9-inch pie pan to form crust.

Stir together peanut butter, fudge sauce and 3 tablespoons corn syrup. Spread half the peanut butter mixture over crust. Freeze until firm. Allow ice cream to soften slightly. Spoon into frozen crust, spreading evenly. Freeze. Let pie stand at room temperature about 10 minutes before cutting. Warm remaining peanut butter mixture and drizzle over top.