Ingredients
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2 cups graham cracker crumbs
1/4 cup finely chopped peanuts
1/4 cup white sugar
6 tablespoons melted butter
3/4 cup coarsely chopped cashews
1/4 cup coarsely chopped peanuts
6 cups vanilla ice cream, softened
2/3 cup creamy peanut butter
2/3 cup hot fudge topping
1/4 cup chocolate shell topping
Preparation
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Preheat oven to 350 degrees F (175 degrees C.) In a medium bowl, mix graham cracker crumbs, 1/4 cup finely chopped peanuts, sugar and melted butter until well blended . Press mixture into a 9 inch pie plate. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Allow to cool completely.
Combine chopped cashews and 1/4 cup coarsely chopped peanuts; set aside. In a large bowl, mix ice cream with peanut butter; set aside.
Spread half of hot fudge topping in bottom of crust. sprinkle with 1/3 of nut mixture. Spread half of ice cream in an even layer. Repeat layers. Drizzle with shell topping and sprinkle with remaining nuts. Freeze for at least 5 hours before serving.
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