1/3 c. peanut butter
1/3 c. light corn syrup
2 c. rice crispy cereal
1/2 c. strawberry preserves
1 qt. strawberry or vanilla ice cream slightly softened

In large bowl, combine peanut butter and corn syrup; blend well. Stir in cereal; press mixture evenly and firmly around sides and bottom of 9 inch pie pan with lightly buttered spatula. Chill 10 minutes. Spread 1/4 cup preserves over chilled crust. Spoon softened ice cream over preserves. Using teaspoon swirl remaining preserves over top of pie, pulling spoon lightly through ice cream to marble. Freeze several hours or until firm. To serve allow pie to stand at room temperature 5 to 10 minutes for ease in cutting.