Enjoy this recipe from Best Church Suppers.
Submitted by: Jennifer Brown from Garden Grove, CA
1/2 c. creamy peanut butter
1/2 c. light corn syrup
2 c. crispy rice cereal
2 c. chocolate-flavored crispy rice cereal
1/2 gal. vanilla ice cream, softened
1/2 to 1 c. Spanish peanuts, coarsely chopped
Optional: chocolate syrup
Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated. Press into the bottom of an ungreased 13"x9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top, if desired. Cover with aluminum foil; freeze at least 4 hours before serving. Cut into squares to serve. Serves 15 to 18.