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

Combine 1/4 cup corn syrup, brown sugar and butter in saucepan. When it starts to boil, remove from heat. Add Rice Krispies. Stir until cooled. Press into 9 inch pie pan. Stir peanut butter, fudge sauce and 3 tablespoons corn syrup together. Spread 1/2 of this mixture over crust.

Freeze until firm. Allow ice cream to soften a little. Spoon over pie crust. Warm the last half of the peanut butter mixture and put over the pie. Freeze until very firm.