1/4 c. corn syrup
2 tbsp. firmly 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 1/2 qts. vanilla ice cream

Combine 1/4 cup corn syrup, brown sugar and butter in saucepan. When it starts to boil, remove from heat. Add Rice Krispies. Stir until cooled. Press into 9" pie pan.

Stir peanut butter, fudge sauce and 3 tablespoons corn syrup together. Spread 1/2 of this mixture over crust. Freeze until firm.

Allow ice cream to soften a little. Spoon over pie crust. Freeze until firm. Warm the last 1/2 of peanut butter mixture and pour over pie (drizzle). Allow to stand at room temperature before serving.