CRUST:

1/3 c. peanut butter
1/2 c. white corn syrup (Karo)
2 c. heaping Rice Krispies cereal

FILLING:

1/2 gallon vanilla or coffee ice cream, softened
1/4 c. peanut butter (optional)

In large mixing bowl mix together all the crust ingredients and pat into bottom of 2 (8-inch) pie plates. (Keep fingers wet so they won't stick to the crust.)

In another large bowl, mix filling ingredients together; spoon into the crusts. Put pies in freezer to set.

Drizzle with chocolate syrup before serving if desired. Yield: 6-8 servings PER PIE.

NOTE: To soften the ice cream, break it up in a mixing bowl and stir with a wooden spoon. DO NOT LET THE ICE CREAM REACH THE MELTING POINT. Also, when pies are made, promptly put them in freezer.