CRUST:

1/3 c. peanut butter
1/3 c. corn syrup
2/3 c. Rice Krispies
2 c. vanilla ice cream

FUDGE FILLING:

1/3 c. chocolate chips
1/4 c. butter
1/3 c. powdered sugar
3/4 c. evaporated milk

Melt together peanut butter and corn syrup. Add Rice Krispies. Spread on the bottom of a greased 9" pie plate. Spoon vanilla ice cream on crust. Don't smooth the ice cream out, cover the Rice Krispies thoroughly. Freeze. Boil the chocolate chips, butter, powdered sugar and evaporated milk for 8 minutes, stirring constantly. Cool in a sink of cold water, stirring constantly. Put on top of ice cream, letting fudge fill in and creates a flat surface. Freeze.

Top with 1 1/2 cups whipped cream or frozen whipped topping. Garnish with curls of semi-sweet chocolate. Freeze until ready to serve. This should be made a day ahead of serving, so layers are definite. Serves 6.