Peanut Butter/Fudge Pie
 
1/4 cup corn syrup
2 Tablespoons brown sugar
3 Tablespoons butter or margarine
2 1/2 cups crisp rice cereal
1/2 cup creamy peanut butter
1/2 cup fudge sauce
6 tablespoons corn syrup
1 to 2 quarts vanilla or vanilla-fudge swirl ice cream
1/2 cup chopped peanuts
1 cup fudge sauce

For crust, in a medium suacepan place the 1/4 cup corn syrup, brown 
sugar and butter or margarine. cook over medium heat till mixture 
boils. Remove the suacepan from heat.

Add rice cereal and gently stir till combined. Press into the bottom 
and up the sides of a buttered 10-inch pie plate. Let cool.

In a medium saucepan, combine the peanut butter, the 1/2 cup fudge 
sauce and 6 tablespoons corn syrup. Heat and stir the mixture over low 
heat till it's smooth. Spread the mixture on top of the cooled crust. 
Place the crust in the freezer for 2 to 3 hours or till it's firm.

Scoop ice cream into the pie. Freeze crust for about 4 hours or 
overnight till firm.

Sprinkle evenly with half of the peanuts. Spread the remaining 1 cup 
fudge sauce over the chopped peanuts. Sprinkle with the remaining 
peanuts. Store the pie in teh frezer. Before serving, let soften 
slightly at room temperature. Serves 8.

From Midwest Living October 1994 issue
Nancy Roth