CRUST:

1/4 c. corn syrup
2 tbsp. firmly packed brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies

SAUCE:

1/2 c. peanut butter
1/2 c. fudge sauce
1 qt. vanilla ice cream
6 tbsp. corn syrup

Combine corn syrup, brown sugar and butter. Cook over low heat until it begins to boil, stirring occasionally. Remove from heat and add Rice Krispies. Press in 9-inch pie plate to form crust.

Combine sauce ingredients and spread half over crust. Freeze until firm, 20 minutes. Soften ice cream and spread into crust. Freeze until firm. Let pie stand at room temperature for 10 minutes. Heat remaining sauce and drizzle over pie.