Instructions: 1. In a food processor crush cereal into crumbs.

2. In a small bowl combine crumbs with flour, stir in melted butter to moistend.

3. Press over bottom and up sides of a 9 inch pie plate. Bake at 425 for 10-12 minutes or until set. Let cool.

4. In a small saucepan combine evaporated milk, chocolate chips, icing sugar and butter; cook over medium heat until just beginning to boil.

5. Redcue heat to low simmering and stirring for 3-5 minutes or until thickened and smooth. Cool

6. With the back of a spoon spread a thin layer over bottom of pie crust and 1/2 inch up the sides. Reserve remaining chocolate sauce for topping.

Freeze crust for 30 minutes.

7. In a food processor or with a mixer blend ice cream with peanut butter until combined. Spoon into frozen crust.

8. Top icecream with reserved chocolate mixture, garnish with chopped candy bar and freeze for 5 hours until firm or over night.

Notes: Pie may need to sit at room temperature for 15 minutes before serving

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.