TIN ROOF PIE

1/3 cup creamy peanut butter

1 tablespoon light corn syrup

2 cups corn flakes

1 quart vanilla ice cream, softened

Chocolate syrup

Chaopped salted peanuts

Combine first 3 ingredients; mix well. Press firmly on bottom and sides of a buttered 9-inch pieplate. Spread ice cream over crust; cover and freeze overnight or until firm.

To serve, drizzle with chocolate syrup and sprinkle with peanuts. Serve immediately.

Makes 1 9-inch pie