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Butter or margarine, softened
1/3 cup light corn syrup
1/3 cup chunky peanut butter
2 cups crispy rice cereal
1 quart chocolate ice cream softened
1/2 cup whipped topping
1 red maraschino cherry
Grease the inside of the pie plate with butter or margarine, using a piece of waxed paper or clean fingers.
Place corn syrup and peanut butter in a medium bowl, scraping measuring cups well with a rubber scraper. Stir with a wooden spoon until well blended.
Add cereal to the bowl and stir until well coated.
With a rubber scraper, press cereal mixture evenly into the pie plate to make a crust.
Spoon ice cream into crust; smooth surface with a rubber scraper. (If you use low-fat ice cream or frozen yogurt here you can reduce the "waistline effect")
Cover pie with plastic wrap or foil and place in the freezer for at least 4 hours.
Uncover pie and spoon a round mound of whipped topping onto the center. Place the cherry in the middle to mark the bull's eye.
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