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

In large bowl stir together corn syrup and peanut butter. Stir in cereal. Press into bottom of 13x9 inch baking pan; freeze 10 minutes.

Pour ice cream on top of crust and sprinkle with peanuts. Pat them into the ice cream. Cover; freeze 2-4 hours. To serve, cut into squares and top with warm caramel topping.