2 1/2 c. Rice Krispies
1 c. marshmallow fluff
1/2 stick butter
1 qt. ice cream (usually vanilla or vanilla fudge)

TOPPING:

1/2 c. peanut butter
1/2 c. light corn syrup
1/2 c. chocolate syrup (Hershey's)

Melt butter in large pan, add fluff; stir and add Krispies. Mix well and press into a deep dish pie plate. Chill; add 1 quart ice cream. Cover tightly with plastic wrap and freeze. Serve with topping.