1/4 c. corn syrup
2 tbsp. packed brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies
1/4 c. peanut butter
1/4 c. fudge sauce or syrup
3 tbsp. corn syrup
1 qt. vanilla ice cream

Combine 1/4 cup corn syrup, brown sugar and butter in saucepan and cook on low until mixture begins to boil. Remove. Add Krispies stirring until well coated. Press in 9 inch pie pan as crust. Stir together peanut butter, fudge sauce and corn syrup and heat until smooth. Spread half over crust and freeze until firm.

Spoon softened ice cream into crust and freeze until firm. Drizzle remaining peanut butter mixture over top. Let set 10 minutes before serving.