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Ice cream pie has always been a favorite of mine. What could be better on a hot day than a cold, tasty pie? You can't go wrong with this one; peanut butter AND chocolate. 1/4 cup corn syrup |
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In a small saucepan, combine the 1/4 cup corn syrup, brown sugar and butter. Bring the mixture to a boil. Remove from heat and add in the Rice Krispies. Allow to cool slightly and then press the mixture into a 9-inch pie pan. Put it in the refrigerator to chill. While it is chilling, combine the peanut butter, fudge sauce, and 3 tablespoons corn syrup. Mix well and pour half of the mixture on the bottom of the pie crust. Spread the ice cream over the chocolate mixture in the crust. Then spread the rest of the chocolate mixture over the ice cream. Sprinkle the peanuts over the top and put it in the freezer. Allow mixture to freeze overnight. Put the pie out for 10 to 15 minutes before serving so it cuts easier.
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