1 graham cracker crust
½ gallon vanilla ice cream
½ cup light karo syrup
¼ cup creamy peanut butter
1 cup dry roasted peanuts.
Soften ice cream. Pile pie crust ½ full – flatten top and freeze. Mix peanut butter and karo syrup together. Pour ½ mixture over ice cream. Sprinkle with ½ cup nuts.
Repeat these layers again, topping with nuts. Freeze.
