1/2 c. white Karo syrup
1/2 c. peanut butter
2 c. Rice Krispies
1 qt. (tin roof or vanilla) ice cream
1 jar hot fudge chocolate sauce

Stir syrup, butter, and cereal. Press into pie pan. Chill 1 hour. Soften quart of ice cream, spread in shell. Freeze for several hours. Soften in refrigerator for 15 minutes before serving. Drizzle with heated hot fudge sauce.