Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  corn syrup
  2        tablespoons  brown sugar -- packed
  3        tablespoons  butter or margarine
  2 1/2           cups  crispy rice cereal
     1/2           cup  creamy peanut butter
     1/2           cup  fudge sauce
  6        tablespoons  corn syrup
  1              quart  vanilla ice cream -- to 2 quar
                        or vanilla fudge swirl ice
     1/2           cup  peanuts -- chopped
  1                cup  fudge sauce

Preparation:

Recipe by: Midwest Living, October 1994 For the crust, in a 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.

Nutritional Information:

338 Calories (kcal); 16g Total Fat; (41% calories from fat); 5g Protein; 47g Carbohydrate; 41mg Cholesterol; 194mg Sodium