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
3 tbsp. corn syrup
1 qt. vanilla ice cream

Combine 1/4 cup corn syrup, brown sugar and butter in medium size saucepan. Cook over low heat stirring occasionally until mixture begins to boil. Remove from heat. Add Rice Krispies stirring until well coated. Press in 9" pan to form crust.

Stir together peanut butter, fudge sauce and 3 tablespoons corn syrup. Spread half of the mixture over the crust, spoon ice cream into crust then drizzle remaining mixture over the pie. Freeze until ready to use. Remove from freezer short time before serving. (I double this and keep a reserve in freezer.)