1/3 c. peanut butter
1/2 c. white corn syrup
2 heaping c. Rice Krispies

FILLING:

1/2 gallon vanilla ice cream or yogurt, softened
1/4 c. peanut butter

In a large mixing bowl mix together all crust ingredients and pat into bottom of 2 (8 inch) pie plates (keep fingers wet so they won't stick to the crust). In another large mixing bowl, mix filling ingredients together; spoon into the crusts. Put crusts into freezer to set. Yield 6 servings each.

NOTE: Drizzle with chocolate syrup before serving. The secret to success is softening the ice cream before using it and freezing the final product in a good cold freezer.

To soften ice cream, break it up in a mixing bowl and stir with a wooden spoon. Do not let the ice cream reach the melting point.