Instructions: Medium saucepan, place the 1/4 cup cornsyrup, brown sugar and butter.

Cook over medium heat until the mixture boils. Remove the saucepan from the heat. Add the cereal and gently stir until 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, 1/2 cup fudge sauce and 6 tablespoons corn syrup. Heat and stir the mixture over low heat until it is smooth. Spread the mixture on top of the crust. Place the crust in the freezer for 2 to 3 hours, or until it is firm. Scoop the ice cream into the pie. Freeze for about 4 hours or overnight until firm. Sprinkle evenly with half of the peanuts. Spread the remaining cup of fudge sauce over the peanuts. Sprinkle with the remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature. Penny Halsey (ATBN65B).

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