Directions

1. For crust, in a medium saucepan, combine the 1/4 cup corn syrup, the butter or margarine, and brown sugar. Cook over medium heat until mixture boils. Remove from heat.
2. Add rice cereal and gently stir until combined. Press into the bottom and up the side of a buttered 9-inch, freezer-safe pie plate to form a firm, even crust. Cool.
3. In a medium saucepan, combine creamy peanut butter, the 1/2 cup fudge topping, and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread in cooled rice-cereal crust. Place crust in the freezer for 2 to 3 hours or until firm.
4. Allow ice cream to sit out for 10 minutes to soften slightly. Spread into the pie. Freeze at least 4 hours or overnight until firm.
5. Sprinkle ice cream evenly with half of the peanuts. Warm the 1 cup fudge topping slightly in the microwave and drizzle it over the peanuts. Sprinkle with remaining peanuts. Store the pie in the freezer. Before serving, let soften slightly at room temperature.