1 1/4 c. graham cracker crumbs
1/4 c. sugar
6 tbsp. melted butter
1 c. dry roasted peanuts, chopped
1/2 c. light corn syrup
1/3 c. chunky peanut butter
1 qt. vanilla ice cream

In bowl, combine crumbs, sugar and melted shortening. Press onto bottom of 9 x 9 x 2 inch baking pan. Place in freezer for 30 minutes. Meanwhile stir together 2/3 cup peanuts, corn syrup and peanut butter. Stir in ice cream to soften. Spoon half of the ice cream over chilled crust. Spread corn syrup mixture atop. Carefully spread remaining ice cream over all. Sprinkle with remaining nuts. Cover and freeze until firm. Remove from freezer 10 to 15 minutes before serving. Serves 9.