Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        *PEANUT CRUST*
  1            package  jiffy pie crust mix
     1/4           cup  chopped nuts -- reserve 1 tablespoon
                        for top
  1         tablespoon  peanut butter
  3        tablespoons  cold water
                        *FILLING*
  1              quart  ice cream
     1/4           cup  fudge topping
     1/4           cup  peanut butter
  3        tablespoons  light corn syrup
                        whipped topping

Preparation:

Preheat oven to 450 degrees. Cut peanut butter into pie crust mix, add peanuts and water. Stir until dough holds together. Form a ball, cut in half. Roll one half to fit a 9 inch pie pan. Prick well with fork. Bake for 10 minutes. Cool. (Use remaining dough for another pie or tart shells.) Mix together fudge topping, peanut butter and corn syrup until well blended. Spread half of fudge mixture on bottom of pie crust. Spread softened ice cream on top of fudge mixture. Spread remaining fudge mixture on top. (Heat mixture for 15 seconds in microwave to make easier to spread.) Cover with whipped topping. Sprinkle with the reserved nuts. Freeze. Remove from freezer 30 minutes before serving for easier cutting. Makes 8 servings.

Nutritional Information:

242 Calories (kcal); 15g Total Fat; (52% calories from fat); 6g Protein; 25g Carbohydrate; 30mg Cholesterol; 115mg Sodium