1/4 c. corn syrup
2 tbsp. firmly packed brown sugar
3 tbsp. butter
2 1/2 c. Kellogg's Rice Krispies
1 qt. ice cream
1/4 c. peanut butter
1/4 c. fudge sauce for ice cream
3 tbsp. corn syrup

Stir together the 1/4 cup corn syrup, brown sugar and butter in medium saucepan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add Rice Krispies, stirring until well coated. Press evenly in 9-inch pie plate to form crust. Chill.

Allow ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Stir together peanut butter, fudge sauce and the 3 tablespoons corn syrup. Set aside.

Let pie stand at room temperature about 10 minutes before cutting. Heat fudge sauce mixture. Drizzle over each piece before serving. Yield: 8 servings.