1/2 c. corn syrup
1/2 c. chunky style peanut butter
3 c. Rice Krispies cereal
1/2 gal. softened vanilla ice cream
1 c. chopped salted peanuts
Caramel ice cream topping, heated

In large bowl stir together corn syrup and peanut butter. Stir in cereal. Press on bottom of buttered 9"x13" baking pan, freeze 10 minutes. Pack ice cream on top of crust; sprinkle with chopped peanuts. Pat into ice cream. Cover, freeze 2 to 4 hours. To serve, cut into squares and top with caramel topping. 8 servings.