1/4 c. corn syrup
2 tbsp. firmly packed brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies
1/4 c. peanut butter
1/4 c. chocolate fudge sauce for ice cream
3 tbsp. corn syrup
1/2 gallon Bryers Fudge Ripple Ice Cream

Combine corn syrup, brown sugar, and butter in saucepan. Cook over low heat stirring occasionally until mixture boils. Remove from heat. Add Rice Krispies stirring until well coated. Press evenly up the sides of 9 inch pie pan that has been sprayed with Pam. Stir peanut butter, fudge sauce, and 3 tablespoons corn syrup. Spread on crust. Freeze until firm, approximately 1 hour.

Allow ice cream to soften slightly. Spread and heap in pie crust. Freeze until firm.