1/4 c. corn syrup
2 tbsp. 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, softened

Combine 1/4 cup corn syrup, brown sugar, butter in saucepan. Cook over low heat until it boils. Remove from heat. Add cereal, stir until coated. Press into 9-inch pie plate.

Stir peanut butter, fudge sauce and 3 tablespoons corn syrup. Spread over crust. Freeze until firm. Spoon softened ice cream into pie crust. Freeze. Serve with heated fudge sauce on top.