1/3 c. peanut butter
1/3 c. corn syrup
2 c. Kellogg's Rice Krispies cereal
1 qt. vanilla ice cream, slightly softened

Measure peanut butter and corn syrup into mixing bowl; mix until thoroughly combined. Add Rice Krispies cereal; stir until well coated. With back of tablespoon, press mixture evenly and firmly in bottom and around sides of lightly buttered 9 inch pie pan to form crust. Chill until firm.

Spread ice cream evenly in chilled crust. Freeze until firm. Cut into wedges to serve; garnish with peach slices or other fresh fruit if desired.

Yield: 8 servings.

Note: To remove pie pieces easily, place hot, wet towel under bottom and around sides of pie pan; allow to stand a few minutes before cutting.