1/2 c. corn syrup
1/2 c. chunky peanut butter
3 c. crisp rice cereal
1/2 gal. vanilla ice cream (softened)
1 c. chopped salted peanuts
Caramel ice cream topping, heated

In large bowl stir together corn syrup and peanut butter. Stir in cereal. Press on bottom of buttered 9x13 inch pan; freeze 10 minutes. Pack ice cream on top of crust; sprinkle with chopped peanuts. Pat into ice cream. Cover, freeze 2 to 4 hours. To serve, cut into squares and top with caramel topping.