Fudge Sundae Ice Cream Pie
1/4 cup light corn syrup
2 T firmly packed brown sugar
3 T margarine
2 1/2 cup Rice or Cocoa Krispies
1/4 cup peanut butter
1/4 cup fudge sauce
3 T light corn syrup
1 quart vanilla ice cream
Combine the first 3 ingredients and cook over low heat, stirring occasionally until mixture begins to boil. Remove from heat. Add cereal, stirring until well-coated. Press into 9-inch pie pan; form crust.
Stir together peanut butter, fudge sauce, and corn syrup. Spread 1/2 over the crust. Reserve the remaining mixture to add later. Put the pie crust in freezer until firm.
Allow ice cream to soften slightly. Spoon onto frozen pie crust, spreading evenly. Freeze until firm.
When ready to serve, let stand at room temp about 10 minutes before cutting. Warm the remaining peanut butter mixture and dribble over the top.
Pairs Well With
One of my favorite desserts; double the recipe and put in a 9x13 pan
Courtesy of Grandma Sally Klenk