2 pts. vanilla ice cream
1/2 c. peanut butter
1/2 c. light corn syrup
2 c. Rice Krispies
3/4 c. sugar
1/2 c. cocoa
1/2 c. heavy cream
4 tbsp. butter
1 tsp. vanilla

Place 1 pint ice cream in refrigerator to soften, about 30 minutes. Mix peanut butter, syrup and Rice Krispies. Press into 9" pie pan. Spread soft ice cream in shell, freeze 1 hour. Cook sugar, cocoa, cream and butter until smooth and it boils. Stir constantly. Remove from heat and add vanilla. Cool slightly. Pour 1 1/4 cups fudge sauce over pie. Freeze 20 minutes. Remove second pint of ice cream from container to bowl. Let stand at room temperature, stirring occasionally until smooth and spreadable (not melted). Spread over fudge sauce. Drizzle rest of fudge sauce on top. Freeze at least 3 hours before covering. (Use foil, not plastic wrap.)