1. In medium saucepan, combine sugar, butter and corn syrup. Cook over medium heat, stirring continuously, until mixture is hot and sugar dissolves (do not boil). Remove from heat. Stir in cereal, mixing until well coated. Press evenly around sides and bottom of buttered 23 cm (9") pie plate to make a crust. Freeze until firm, about 1/2 hour.

2. In blender or food processor, puree raspberries. Strain through fine sieve to remove seeds. Cover and refrigerate.

3. Spread softened sherbet in frozen crust. Freeze 4 hours; cover with

freezer wrap until served.

4. To serve, top each portion with scoop of vanilla ice cream and drizzle with raspberry purie.

Preparation Time: 30 minutes + 4 1/2 hours freezing

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.