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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.