1/2 c. crunchy peanut butter
1/2 c. corn syrup
4 c. Honey & Nut Corn Flakes

TOPPING:

2/3 c. evaporated milk
1/4 c. crunchy peanut butter

Stir 1/2 cup peanut butter with corn syrup. Stir together with corn flakes until well mixed. Press into pan. Chill in freezer then add half gallon vanilla ice cream over mixture.

PEANUT BUTTER TOPPING: 1 1/8 cup packed brown sugar, 2/3 cup corn syrup and 1/2 stick butter. Microwave on high for 8 minutes uncovered. Remove. Pour 2/3 cup evaporated milk and 1/4 cup peanut butter. Mix together and pour over ice cream cake.