1/4 c. light 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
1/2 gal. vanilla ice cream

Combine corn syrup, brown sugar and butter in medium saucepan. Cook over low heat, stirring occasionally until mixture begins to boil. Remove from heat.

Add Rice Krispies, stirring until well coated. Press evenly in 9 inch pie pan to form crust. Stir together peanut butter, fudge sauce and 3 tablespoons of corn syrup. Spread half mixture over crust. Freeze pie until firm. Spoon in ice cream and refreeze, heat remaining sauce and drizzle over top. Serves 6-8.