Instructions: Combine the 1/4 cup corn syrup, the brown sugar and the margarine in medium-size saucepan. Cook over low heat, stirring occasionally until mixture begins to boil. Remove from heat. Add Rice Krispies cereal, stirring until well coated. Press evenly into a 9-inch pie pan forming a crust.

Stir together peanut butter, fudge sauce and the 3 tablespoons corn syrup.

Spread half the peanut butter mixture over crust. Freeze until firm.

Allow the ice cream to soften slightly. Spoon into frozen pie crust, spreading evenly. Freeze until firm. Let pie stand at room temperature about 10 minutes before cutting. Warm the remaining peanut butter mixture; drizzle over top.

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