9" graham cracker crust
1 qt. vanilla ice cream (I use more)
1/2 c. light corn syrup
1/3 c. creamy peanut butter
2/3 c. chopped, dry roasted, salt free peanuts

Spoon half of ice cream into crust. Blend the corn syrup and peanut butter. Drizzle half of this mixture over ice cream. Sprinkle half of chopped peanuts. Repeat process with another layer of ice cream, remainder of peanut butter mixture and top with remaining peanuts. Freeze until firm.

It's a little easier to work with if you put the first layer in the freezer a few minutes before putting on the second layer. I leave the ice cream sitting out until I can get a spoon in it without too much trouble. Also, the sauce is easier to work with if you put it in the microwave for a few seconds after blending it.