2 cups crisped rice cereal, such as Rice Krispies
⅓ cup chunky peanut butter
⅓ cup white Karo syrup
1½ quarts softened ice cream
In a large bowl, stir the peanut butter and Karo syrup together until well combined. Add the rice cereal and mix with buttered hands, folding the cereal into the peanut butter mixture until well combined. Butter the bottom and sides of a 9″ pie pan and gently press the mixture into the pan and up the sides. Fill the crust with the softened ice cream and freeze for 4 hours or overnight. Remove from the freezer and put in the refrigerator for 30 minutes before serving.