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PEANUT CRUNCH PIE
An original from Donna's Kitchen

Peanut butter, 1/3 cup
Corn syrup, 1/3 cup
Rice krispies, 2 cups
Vanilla ice cream, slightly softened, 1 quart

Measure peanut butter and corn syrup into a mixing bowl. Blend thoroughly. Add rice krispies and stir until well coated. Even the mixture out with the back of a spoon, pressing it firmly into the firmly into the bottom and sides of a lightly-buttered 9-inch pie pan to form crust. Chill until firm. Spread vanilla ice cream evenly in chilled crust. Freeze until firm. Cut into wedges to serve. Garnish with peach slices or other fresh fruit.

Yield: about 10 servings

 

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San Jose, California, U.S.A.
Last updated: 19-Jun-1999 10:10 AM