You Will Need:

- ¾ cup light corn syrup
- ½ cup sugar
- ¾ cup chunky peanut butter
- 4 cups crisp rice cereal, chocolate flavour if possible
- 4 Litre container of chocolate ripple ice cream, softened
- 9x13 metal or glass baking pan

To Do:

1. Stir together the light corn syrup and sugar in a microwave safe bowl.  Heat in microwave on high for about 1 minute. IT MAY BE HOT!! Remove and stir. Now heat for up to 2 more minutes, stirring every 30 seconds until it is bubbly.
2. Stir peanut butter into the heated mixture.
3. Stir in the cereal.
4. Take most of it (about ¾) and press it into the bottom of the pan.
5. Freeze it about half an hour so it is hard.
6. Spoon the ice cream onto the crust evenly.
7. Sprinkle the remaining crust mixture over the ice cream. It will only provide a crumble topping.
8. Freeze for 2 to 3 hours.