1/2 cup chocolate syrup
1/3 cup chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
4 cups vanilla, chocolate or Neapolitan ice cream
Butter 8-inch pie plate. Place syrup and chocolate chips in a medium, microwave-safe bowl. Microwave at high until hot (45 seconds); stir until smooth. Remove 1/4 cup chocolate mixture to small bowl for use as topping. Add cereal to the remaining chocolate mixture, stirring until well coated; cool slightly. Using back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form a crust. Place in freezer 15-20 minutes or until crust is firm. Stir sour cream into reserved chocolate mixture. Spoon half of ice cream into the crust; spoon half of chocolate sauce over layer. Top with remaining scoops of ice cream and remaining sauce. Cover and return to freezer until serving time.