Double Chocolate Ice Cream Pie

1/2 cup chocolate syrup
1/3 cup semi-sweet chocolate chips
2 cups crisp rice cereal
1/4 cup sour cream
1 quart chocolate chip ice cream

Directions:
Spray an 8-inch pie dish lightly with non-stick cooking spray. Combine chocolate syrup and chocolate chips in a small microwave bowl. Microwave on 100% power until hot (usually less than 1 minute, check frequently.) Stir to melt chips. Set aside 1/4 cup of chocolate mixture. Get the ice cream out of the freezer and set it on the counter to soften. In a mixing bowl, mix remaining chocolate mixture with cereal. Press mixture into pie dish, shaping mixture evenly across the bottom and up the sides. Place in freezer for 15 minutes or until firm. Meanwhile, combine reserved chocolate mixture with sour cream in a small bowl and mix well. When pie crust is firm, spread half the softened ice cream in it. Drizzle half the sour-cream mixture onto the ice cream. Spread the remaining ice cream on top, and drizzle with the remaining sour cream mixture. Freeze the pie uncovered until firm (usually about an hour); then wrap it thoroughly in plastic wrap until time to serve.

Notes:
A knife dipped in hot water will easily cut the pie. After each cut, dip the knife again in hot water and wipe it off.