CRUST:

1/4 c. corn syrup
2 tbsp. brown sugar
3 tbsp. butter
2 1/2 c. Rice Krispies

SAUCE:

1/4 c. peanut butter
1/4 c. chocolate fudge sauce
3 tbsp. corn syrup (light)

1 qt. vanilla ice cream

Crust: Combine all except cereal in saucepan. Cook over low heat stirring occasionally until boils. Remove from heat. Add cereal and press firmly into 9 inch pie pan.

Sauce: Stir together peanut butter, fudge sauce and corn syrup. Spread 1/2 of the sauce over crust, freeze until firm.

Allow ice cream to thaw. Spoon into frozen crust, freeze. Serve with remaining sauce (warm sauce).