2 c. graham cracker crumbs
1 c. coconut
1 c. chopped peanuts
3/4 tsp. cinnamon
3/8 tsp. nutmeg
2/3 c. whole peanuts
1/4 tsp. mace
1/4 lb. butter, softened
1 gallon butter pecan ice cream, softened, divided
1 1/4 c. butterscotch syrup, divided

Butter a 10-inch springform pan. Mix together all crust ingredients except butter; mix well. Add butter; mix again. Press mixture firmly over bottom and up sides of pan. Freeze for 1 hour.

When solid, add half of ice cream. Level, then freeze. Remove from freezer. Add half of butterscotch. Level, then freeze. When solid, add remaining ice cream and freeze again. Add remaining butterscotch. Sprinkle top with peanuts. Freeze again until solid. Makes 16-20 servings.