Combine syrup, sugar, and butter in saucepan; bring to a boil. Reduce heat. Add peanut butter, stirring until melted. Pour peanut butter mixture ove RICE KRISPIES in large mixing bowl; stir carefully until well mixed. Spread into greased 9" x 13" baking pan; press down lightly. Let cool. Cut into bars to serve. Coconut, nuts, chocolate bits or butterscotch bits may be added.

Layer 9" x 13" dish with half of cake, tom in bite-size pieces. Prepare JELLO with one cup boiling water. Stir in partially thawed strawberries, until the mixture begins to thicken. Set aside. Make pudding according to instructions. Pour strawberries over cake. Top with other half of cake, (tom). Spread pudding next. Top with COOL WHIP and sprinkle with pecans. Refrigerate at least six hours. Will keep up to 2 weeks.