1/4 c. peanut butter
1/4 c. corn syrup
2 c. Kellogg's Cocoa Krispies cereal
1 qt. vanilla ice cream, slightly softened
Chocolate syrup
3 tbsp. chopped, salted cocktail peanuts

Stir together peanut butter and corn syrup in medium size mixing bowl. Add Cocoa Krispies cereal, stirring until well coated. Press evenly in 9 inch pie pan. Chill. Spoon softened ice cream into crust. Freeze until firm. Remove from freezer 10 minutes before serving. Top with chocolate syrup and peanuts. Yield: One 9 inch pie.