1/3 c. peanut butter
1/3 c. light corn syrup
2 c. crisp rice cereal Breyers vanilla ice cream
Kraft grape jelly

Combine peanut butter and syrup. Add cereal; mix until well coated. In a muffin pan with 2 1/2 x 1 1/4 inch cups. Use back of spoon to press mixture into 10 cups. Freeze at least 1 hour. Just before serving, fill each cup with ice cream; top with jelly. 10 servings.