Doris Guthrie
Hutchinson, Kansas
1/4 c. corn syrup
2 T. packed brown sugar
3 T. margarine
2 1/2 c. crisp rice cereal
1 qt. ice cream
Stir together the corn syrup, brown sugar and margarine in medium pan. Cook over low heat, stirring occasionally, until mixture begins to boil. Remove from heat. Add cereal and stir until well coated. Press into a 10 inch pie plate to form crust. Freeze. Allow ice cream to soften slightly. Spoon into crust, spreading evenly. Freeze until firm.
Fudge sauce:
2 c. sugar
1/2 c. cocoa
1/4 c. flour
1/2 tsp. salt
8 T. margarine
1/2 c. milk
2/3 c. evaporated milk
2 tsp. vanilla
Mix dry ingredients first in 2 qt. sucepan, then add milk and butter. Cook over medium heat until thick (boiling about 5 minutes) stirring frequently. Remove from heat and stir in vanilla. Serve warm over pie.
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