Kirsten Gail
This is a classic summer standby that never fails to impress. So good and so easy.
Crust:
1/3 cup corn syrup
1/3 cup peanut butter
2 cups rice krispies
Combine until cereal is well coated. Press into a 9 inch pie plate. Fill with half gallon of ice cream. Freeze for a few hours. Tak out 5 minutes before freezing
Can put some hot fudge on top of crust before filling with ice cream. Or can put hot fudge on top before or after freezing. Some sort of chocolate ice cream works – or heath bar or coffee or vanilla. Can also make a larger recipe and put in a 9×13 pan for a crowd.
Eat On Edgecliff 