3/4 cup light corn syrup
3/4 cup chunky peanut butter
4-1/2 cups crisp rice cereal
1/2 gallon vanilla ice cream, slightly softened

In large bowl stir together corn syrup and peanut butter. Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until firm, about 1/2 hour. Spread ice cream on top of crust and sprinkle with remaining cereal mixture. Freeze until firm, about 2-3 hours. Cut into squares to serve. 12 servings

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