Peanut Butter-Fudge Pie

For crust: In a medium saucepan, combine the 1/4 cup corn syrup, the butter and brown sugar. Bring to boil over medium heat. Remove from heat.

Add rice cereal and gently stir until combined. Press mixture into the bottom and up the sides of a buttered 9-inch freezer-safe pie plate to form an even crust. Let cool.

In a medium saucepan, combine peanut butter, the 1/2 cup fudge topping and the 6 tablespoons corn syrup. Heat and stir over low heat until smooth. Spread on cooled crust. Freeze for 2 to 3 hours or until firm.

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.

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 for 10 minutes.