Fudge Sundae Pie
¼ cup
corn syrup
2
tablespoons firmly packed brown sugar
3-tablespoon
margarine
2 ½
cups Rice Krispies
¼ cup
peanut butter
¼ cup
fudge sauce for ice cream
3-tablespoon
corn syrup
1-quart
vanilla ice cream
Combine
the ¼ cup corn syrup, brown sugar, and margarine in medium size saucepan. Cook
over low heat, stirring occasionally until mixture begins to boil. Remove from
heat. Add cereal stirring until well coated. Press evenly in 9-inch pie plate
to form crust. Stir together peanut butter; fudge sauce, and the 3 tablespoons
corn syrup. Spread half of this mixture over crust. Freeze until firm. Allow
ice cream to soften slightly. Spoon into frozen piecrust; spreading evenly. Freeze
until firm. Let pie stand at room temperature for 10 minutes before cutting.
Warm remaining peanut butter mixture and drizzle over top.
Cindy
Klomparens