- 1/4 stick (2 tbs) butter or margarine
- 1/4 cup brown sugar (packed)
- 1/4 cup peanut butter (plain or crunchy)
- 1 1/2 cups cocoa-flavored rice cereal
- 1/4 cup salted nuts, chopped (optional)
- 1 quart vanilla ice cream, softened
- 1 baked 8- or 9-inch pastry shell
Melt butter in a saucepan. Add brown sugar and peanut butter; cook and stir until blended. Add cereal; mix lightly. Remove from heat. Add nuts. Cool. Reserve 1/2 cup for topping.
Fold remaining mixture into ice cream. Mix until combined. (Don’t let ice cream melt too much.) Pack into pastry shell; top with reserved cereal mixture. Place in freezer (0F or lower) until firm. Store (in plastic bag) in freezer until ready to serve. Use within two days.
Yield: 6 servings.